CHICKEN ENCHILADA SOUP 1 can Nacho Cheese Soup (*) 1 can Cream of Chicken Soup 1 can Enchilada Sauce 1 can (4-oz) diced green chiles, drained 1 can (10-oz) chunk chicken, drained 2 2/3 cup milk Sour Cream (optional as garnish) In medium saucepan or slow cooker, combine all ingredients except sour cream. Heat thoroughly. Serve with Sour Cream garnish if desired. This recipe is often better the second day. * I substituted 1 can Cheddar Cheese soup and ½ can green salsa for the nacho cheese soup. Another lady has also substituted Cheddar Cheese soup and Ro-Tel tomatoes & green chiles. Posted by Keri Southern