Cheesy Chicken Enchilada Soup

• 2 cans cream of chicken soup


• 1 can enchilada sauce


• 2 cups milk


• 1 cup shredded cheddar cheese


• 9 oz frozen cooked chicken strips, thawed, chopped (2 cups)


• 3/4 cup crushed tortilla chips

• In 3 Qt saucepan, mix all ingredients except tort chips. Cook over medium heat, stirring occasionally until heated through and cheese is melted. Top individual servings with tortilla chips.