Ingredients
2
cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1
can (10 oz) Old El Paso™ enchilada sauce
2
cups milk
1
cup shredded reduced-fat Cheddar cheese (4 oz)
1
package (9 oz) frozen cooked southwestern-flavored chicken strips, thawed, chopped (2 cups)
3/4
cup crushed tortilla chips
Preparation
In 3-quart saucepan, mix all ingredients except tortilla chips.
Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.
