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.)
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