Mexican Casserole - cooking recipe

Ingredients

4 chicken breasts, cooked and cut up in bite size pieces
1 can enchilada sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 lb. shredded Cheddar cheese
1 bag tortilla chips

Preparation

Mix together the enchilada sauce, chicken soup, mushroom soup and milk.
Use a 9 x 13-inch pan.
Layer.
Start with spoonful of sauce, then chips, then sauce, then cheese.
Make 3 layers of each:
chips, sauce and cheese.
Finish with chips (breaking chips in smaller pieces).
Best made a day ahead.
Bake for 45 minutes at 300\u00b0, or until hot.
Serves 6 to 8.