Instructions:

Enchilada Soup

1 (11 ounce) can nacho cheese soup, undiluted
1 (10 ounce) can cream of chicken, undiluted
2 2/3 cups milk
1 (10 ounce) can chunk size chicken
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chiles, drained
Sour cream

In a large saucepan, combine soups, milk, chicken, enchilada sauce and green chiles. Mix well; cook until well heated. Garnish with sour cream.

Serves 7.