picture from Betty Crocker
I made this Sunday and everyone loved it, except for Colton of course. It was easy and quick to make. The only thing I did different was I grilled my chicken and seasoned it with taco seasoning. You might want to double the recipe. I had 2 adults and 2 teens eating this at lunch and really just didn't have enough for plenty of seconds. I also used the Wholly Guacamole from the produce section at Brookshires.
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup
1 can (10 oz) 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
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.
3. Serve with salsa and guacamole.