| 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-seasoned chicken breast strips, thawed, chopped (2 cups) |
| 3/4 | cup crushed tortilla chips |
Serve with...
Salsa Guacamole
Total Time:
20 min
| 1. | In 3-quart saucepan, mix all ingredients except tortilla chips. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. |
| 2. | Top individual servings with tortilla chips. |
| No change. |
|
| For a colorful, crunchy topping, use multicolored tortilla chips. |
Nutrition Information:
270 ( 110); 12g ( 3 1/2g, 1/2g); 35mg; 1150mg; 22g ( 0g, 6g); 19g 8%; 0%; 25%; 4% 1 1/2 ; 0 ; 0 ; 2 ; 1 1 1/2