4 cups milk
2 (10 ¾ oz.) cans Campbell’s cream of chicken soup
2 (10 ¾ oz.) cans Campbell’s nacho cheese soup
2 (10 oz.) cans red enchilada sauce
2 (10 oz.) cans diced tomatoes and green chilies (if your family likes a smooth texture to their soup like mine does, puree this in your food processor or blender)
Meat from one rotisserie chicken, shredded (or 3 boneless, skinless chicken breasts, cooked and shredded)
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