Tuesday, December 1, 2009

Creamy Chicken Enchilada Soup

4 cans cream of chicken soup, undiluted
1 lb. mild Mexican Velveeta cheese
1 can Ro-Tel or El Paso brand diced green chilies
4 - 6 chicken breast halves, cooked and shredded
1 pt. Half & Half
2 c. milk

Boil and debone chicken breasts. Combine all ingredients. Heat over low heat stirring frequently to well heated and cheese is melted. Serve with tortilla chips(bite size or strips are best).

3 comments:

Yvette said...

Sis Smith, this was SOOO good! Going to make this real soon. Love you.

Anonymous said...

This was wonderful........I will make this. SO GOOD!!!

Anonymous said...

This was soo good. I used this recipe with Mexican cornbread last night at home for a Christmas party. Everyone raved about it.