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Categories:Viewed: 20 - Published at: 9 years ago
Ingredients
- 21 1/2 ounces cream of chicken soup (2 cans, condensed, sodium reduced)
- 10 ounces enchilada sauce (can use canned)
- 2 cups milk
- 1 cup cheddar cheese, shredded (reduced fat)
- 2 cups chicken, chopped (rotisserie from deli)
- 3/4 cup tortilla chips (crushed)
Method
- In a 3 quart saucepan, mix all ingredients except tortilla chips.
- Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual serving with tortilla chips. T.
- This make 6 1-cup servings.
