Quick Mexican Chicken Casserole

• 2 12 cups chicken, cooked, deboned and sliced
• 12 cup onion, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 12 cup light sour cream
• 2 tablespoons white wine
• 1 (14 1/2 ounce) can tomatoes and green chilies
• 1 (4 ounce) can green chilies, chopped
• 12 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups sharp cheddar cheese, grated
• 2 12 cups tortilla chips, lightly crushed

1. Preheat oven to 350.
2. Spray a 9x9x2 inch pan with non-stick cooking spray.
3. Layer chicken in pan, Top with onion and 1 cup of the chips and 1 cup of the cheese.
4. Mix soup, tomatoes and green chilies, sour crean, green chilies, cumin, chili powder, and wine.
5. Pour mixture over chicken.
6. Sprinkle remaining cheese on top, followed by remaining crushed chips.
7. Bake 50 minutes or until bubbly.

chicken, onion, cream of mushroom soup, light sour cream, white wine, tomatoes, green chilies, cumin, chili powder, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/quick-mexican-chicken-casserole-249795 (may not work)