CHICKEN ENCHILADA SOUP
CHICKEN ENCHILADA SOUP
2 cans (10-3/4 oz each) condensed cream of chicken soup
1 can (10oz) enchilada sauce
2 cups milk
1 cup shredded cheddar cheese
1 package (9oz) southwestern flavored chicken strips, chopped
crushed tortilla chips
Directions
In 3-quart saucepan, mix all ingredients except tortilla chips. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.
So easy and oh so good!!
Oh...another favorite of mine! Looks wonderful. I got your mail, and will answer it soon. Sometimes you just have to press Post Comment twice, if it fails the first time around.
ReplyDelete