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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s