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Post by Sorynn on Jun 5, 2009 11:05:42 GMT -5
2-13 oz cans of chicken breast 1-15 oz can enchilada sauce 1-12 oz can evaporated milk 1-15 oz can Pinto beans (drained) 1-10.5 oz can cream of chicken soup 1/2 C chopped green pepper 1/2 C chopped red pepper
Combine all ingredients into a large saucepan. Heat on medium until soup is hot, stirring occasionally. Serve with tortilla chips if desired.
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