Chicken Enchilada Casserole

Half-recipe version
2 -- boneless, skinless chicken breasts, cooked and cubed
1 -- 10 and 3/4 oz. can of cream of chicken soup
1/3 -- cup of milk
1 -- 10 and 1/2 oz. package of tortilla chips (or fritos)
1 -- 4 oz. can green chilies (diced) drained.
1 -- cup shredded Cheddar cheese

1 - in a large mixing bowl, combine chicken soup, milk, green chiles together, set aside
2 - in a lightly greased 8x8 inch baking dish
            layer tortilla chips, then half of mixture in mixing bowl, and layer of shredded cheese.
3 - make another layer of tortilla chips, then rest of mixture and top with shredded cheese
4 - bake uncovered at 350 degrees for 25 minutes or untill cheese is bubbly

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4 Dec. 2013