INGREDIENTS
1
1 (10-oz.) can chunk Chicken in water, white and dark
2 14.75 ounce cans
Cream style sweet corn
1 4.5 ounce can
Old El Paso™ chopped green chiles
1
Onion, medium
1/2 tsp
Onion powder
1/2 tsp
Oregano, dried leaves
5 1/4 cups
Progresso chicken broth
1
pkg. Vermicelli
1/2 tsp
Salt
1 1/2 tsp
Cumin
12 oz
Colby-monterey jack cheese blend
2 10 ounce cans
Old El Paso™ red enchilada sauce