Easy Chicken Enchilada Casserole

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 ounce) can rotel (original or hot)
• 1/3 cup salsa
• 2 1/2 teaspoons chili powder
• 1 (14 ounce) bag tortilla chips (I use the yellow corn ones)
• 1 (26 ounce) bag Tyson Fajita Chicken Strips (already cooked, you can also use deboned baked chicken)
• 1 (16 ounce) bag colby-monterey jack cheese

1. Spray baking dish with non stick spray.
2. In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
3. Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
4. Bake in a 350 degree oven for 50 minutes.

cream of mushroom soup, cream of chicken soup, salsa, chili powder, tortilla chips, tyson fajita chicken, colbymonterey

Taken from www.food.com/recipe/easy-chicken-enchilada-casserole-361486 (may not work)