Crunchy Chicken Enchilada Casserole
3-4 chicken breasts, cooked and shredded
2 cans cream of chicken soup
1 can cream of mushroom soup
1 sm. can green chilies
1/4 c chopped onion
garlic salt to taste
crushed red pepper to taste
salt and pepper to taste
2 c shredded Cheddar cheese
1 bag tortilla chips, crushed
1. Preheat oven to 350*
2. Line the bottom of a 9x13 pan with chicken.
3. Combine soups, chilies, onion, and seasonings; spread evenly over chicken.
4. Sprinkle cheese over sauce mixture; sprinkle chips over cheese.
5. Bake for 1 hour.
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