Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (14 1/2 oz.) bag nacho chips
4 to 6 chicken breasts, boiled and pulled into pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can chopped chilies
1/2 lb. shredded Cheddar cheese
1/2 lb. shredded Monterey Jack cheese
8 oz. sour cream
2 c. shredded Cheddar cheese (reserve this to top casserole)

Preparation

Cover bottom of 9 x 13-inch pan with half of crushed nacho chips.
Layer the chicken pieces over the chips.
Mix soups, chilies, cheeses and sour cream and spread over the chicken. Cover with remaining crushed nacho chips.
Top with shredded Cheddar cheese.
Bake at 400\u00b0 until bubbly, 25 to 30 minutes.