By Chef Alli

Ingredients

• 4 cups milk 
• 2 cans (10 3/4 oz.) Campbell’s Cream of Chicken soup
• 2 cans (10 3/4 oz.) Campbell’s Nacho Cheese soup
• 2 cans (10 oz.) mild red enchilada sauce
• 2 cans (10 oz.) diced tomatoes and green chilies, such as Rotel 
• Breast meat from one rotisserie chicken, shredded or chopped (approx 2 cups) 
• Shredded cheese, sour cream and chopped cilantro, for garnishing 

Instructions

In a Dutch oven over medium heat, whisk the milk with the soups until smooth; stir in the enchilada sauce, tomatoes and green chilies, and chicken; simmer for 15 minutes and serve, topped with cheese, sour cream and cilantro, as desired.