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Tuesday, January 15, 2013

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