Wednesday, June 4, 2008

Tracie's Enchilada Soup

4 Cans Evaporated Milk
2 Cans Cream of Chicken
2 Regular Size Cans Enchilada Sauce
1 Can Diced Green Chilies (optional)
3 Green Onions, chopped
12 oz. Sour Cream
3 -4 Chicken Breasts, cooked and cubed

Warm all ingredients over medium heat, stirring occasionally to prevent scorching on the bottom of the pan. Soup will thicken as it warms.

To serve: Top with shredded cheddar cheese and Fritos (or Doritos.)