Mexican Chicken Casserole

• 1 medium chopped onion
• 1 (4 oz.) can mild chilies
• 3 to 4 Tbsp. butter or margarine
• 2 cans tomatoes (16 oz.)
• 2 (10 3/4 oz.) cans mushroom soup
• 1 1/2 tsp. cumin
• 1 chicken, cooked and cubed (about 2 lb.)
• garlic (optional)
• 1 (1 lb.) bag corn chips
• 8 oz. shredded Cheddar cheese
• sour cream (for topping)

1. In large skillet, saute onion and chilies in butter.
2. Add tomatoes, soup, cumin, chicken and garlic powder, if desired. Simmer 20 minutes.
3. Crush corn chips in blender or with rolling pin.
4. In a 13 x 9-inch casserole, place 1 layer of 1/3 of the corn chips and chicken mixture and top with remaining chips.
5. Bake at 350u0b0 for 1 hour.
6. Serve with sour cream topping.

onion, mild chilies, butter, tomatoes, mushroom soup, cumin, chicken, garlic, corn chips, cheddar cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080471 (may not work)