"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Chicken Enchilada Soup, by Kelli Hansen, is from Hermesch Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (10 3/4 oz.) can condensed fiesta nacho cheese soup 1 (10 3/4 oz.) can cream of chicken soup 2 2/3 c. milk 1 c. of cooked, diced chicken breast 1 (10 oz.) can red enchilada sauce 1 (7 oz.) can chopped green chilies sour cream
Mix and heat all ingredients except sour cream in large pot. Serve with sour cream and tortilla chips.
To reduce sodium, I use the low sodium cream of chicken soup.
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