First of all, let me say that I am thrilled because I was accepted into Demand Studios to write short articles. I’ve been scouring all of their requirements and picking out titles for my 3 probationary articles, and I hope to write those later this afternoon.
Meanwhile, we’re getting ready for another Sunday at the Scoville household. The Sprint Cup NASCAR race is on in about an hour, so we’ve got our popcorn ready to be microwaved, and the fabulous (and super easy) cheesy chicken enchilada soup is in the crock pot. Later tonight, we’ll dress the boys up for Halloween and head out Trick or Treating. This year we have a Vampire and an Iron Man. The evening will end at the in-laws for chili dogs and more candy.
What does your Sunday look like? Do you want some delicious cheesy chicken enchilada soup? Here’s how we make it:
1 can Cheddar Cheese Soup
1 can Nacho Cheese Soup
3/4 soup can of milk
1 can Medium Enchilada Sauce
1 large can of chunked chicken breast (drained)
1 bag Fritos
Combine cheddar cheese and nacho cheese soup in a crock pot with the milk. Stir until creamy. Add enchilada sauce and chicken. Stir until blended. Heat in crock pot on medium heat until hot. Ladle into bowls and top with Fritos. For a less spicy version, use 2 cans of cheddar cheese soup instead of 1 cheddar and 1 nacho, and use a mild enchilada sauce. For a more spicy version, use 2 cans of nacho cheese soup instead of the 1 cheaddar and 1 nacho, and use a hot enchilada sauce.