Enchilada Casserole

• 4 cups broken tortilla chips
• 3 to 4 cups shredded cooked chicken*
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1 can (8 oz.) diced tomatoes and green chiles, undrained
• 1 cup onions, diced ( optional)
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1/2 cup milk

1. Preheat oven to 350F.
2. Layer 1/2 of the chips, chicken, VELVEETA, tomatoes and onions in 12x8-inch baking dish.
3. Repeat layers.
4. Mix soup and milk; pour over ingredients in baking dish.
5. Top with additional VELVEETA, if desired.
6. Cover; bake for 30 minutes.
7. Uncover; bake for an additional 10 minutes or until hot.
8. Makes 6 to 8 servings.
9. Serve with hot cooked rice and beans, if desired.

tortilla chips, chicken, velveeta, tomatoes, onions, condensed cream, milk

Taken from www.kraftrecipes.com/recipes/-23417.aspx (may not work)