Tam’s Enchilada Soup

4 cups milk
2 small (10 3/4 oz.) cans  Campbell’s cream of chicken soup
2 small (10 3/4 oz.) cans of Campbell’s nacho cheese soup
2 small (10 oz.) cans red enchilada sauce
2 (10 oz.) cans diced tomatoes and green chilies
Meat from one rotisserie chicken, shredded
In a large sauce pan, whisk milk with soups until smooth; stir in enchilada sauce, tomatoes and green chilies, and chicken; simmer for 30-45 minutes and serve. 
Now You’re Cookin’,
Chef Alli

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