Ingredients
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (10 oz) Old El Paso™ enchilada sauce
2
cups milk
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cups chopped deli rotisserie chicken
1
can (15 oz) black beans, drained, rinsed
2
cups shredded Mexican cheese blend (8 oz)
Crushed tortilla chips, chopped fresh cilantro, sliced green onions, diced tomatoes, diced jalapeño chiles
Preparation
In 3-quart saucepan, mix condensed soup, enchilada sauce, milk, chiles, chicken, black beans and 1 cup of the shredded cheese.
Cook over medium heat about 15 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with remaining cheese and desired toppings.
