This was such a great, quick and easy recipe! I was very surprised that it turned out great. Our family loves soup and we love mexican so this is a great blend! I would give this a
4.5! The only thing I changed was that I didn't use canned chicken...I'm not a huge fan of that. So if I were you, I'd use shredded chicken breast instead of the canned. But that's just me!
Ingredients
1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted (98% fat free kind)
2-2/3 cups whole milk (I would use a lesser milk fat)
1 can (10 ounces) chunk white chicken, drained (again use shredded chicken breast instead)
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
Sour cream
Directions
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies. Cook until heated through. Serve with sour cream. Yield: 7 servings
