Quick Chicken Enchilada Casserole

• 1 to 3 c. boneless chicken
• 1 can Ro-Tel tomatoes and green chilies
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can Cheddar cheese soup
• 1 can evaporated milk
• 1 large bag tortilla chips
• 1 c. shredded Cheddar cheese
• garlic to taste
• onion to taste
• salt and pepper to taste

1. In large pan (Dutch oven pot), mix all the can contents together along with chicken and spices.
2. Bring to boil, stirring frequently.
3. When it's good and hot, turn off burner and add chips, standing them up all over the pot.
4. Do not stir.
5. Then sprinkle cheese on top.
6. You can put in oven 15 to 20 minutes at 375u0b0, but this is optional.

boneless chicken, rotel tomatoes, cream of chicken soup, cream of mushroom soup, cheddar cheese soup, milk, tortilla chips, cheddar cheese, garlic, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742306 (may not work)