Quick Chicken Enchilada Casserole - cooking recipe

Ingredients

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

Preparation

In large pan (Dutch oven pot), mix all the can contents together along with chicken and spices.
Bring to boil, stirring frequently.
When it's good and hot, turn off burner and add chips, standing them up all over the pot.
Do not stir.
Then sprinkle cheese on top.
You can put in oven 15 to 20 minutes at 375\u00b0, but this is optional.