Tastes just like chicken enchiladas from your favorite restaurant. Just add milk, Monterey jack cheese, and cooked or canned chicken. Directions: Combine soup mix with 4 cups milk (whole, low-fat, 2%, skim, or non-fat powdered dry milk), 1 cup Monterey Jack cheese and one 13 oz. can of chicken. Bring almost to a boil and reduce heat immediately. Simmer until thickened and serve. Makes approximately 5-6 servings Ingredients: Cornstarch, Chicken base (Salt, corn starch, sugar, hydrolyzed corn gluten & soy protein, maltodextrin, rendered chicken fat (rendered chicken fat, natural flavorings), dry onion, disodium inosinate, disodium guanylate, partially hydrogenated soybean & cottonseed oil, spice extractives, extractive of tumeric (for color), yellow #6 lake, less than 2% soybean oil and calcium silicate as processing aids)garlic, onion, cayenne, chili, and selected spices.