Cheesy Chicken Enchilada Casserole - cooking recipe

Ingredients

4 bone-in chicken breasts
1 small onion, chopped
4 ounces chopped green chilies
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) soup can milk
Velveeta cheese
1 (11 1/2 ounce) bag tortilla chips
salsa or picante sauce

Preparation

Boil chicken breasts, cool, debone, and coarsely chop.
Crush enough tortilla chips to cover bottom of a 9x13 pan.
Layer chicken over the chips.
Mix together onion, green chilies, soup, and milk.
Pour over the chicken.
Place Velveeta slices all over the top.
Crush enough tortilla chips to cover the cheese.
Bake at 350 degrees for 25 minutes.
Garnish with salsa and sour cream.