Creamy, Crunchy Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can enchilada sauce
1/2 teaspoon garlic salt
1/2 teaspoon cumin, ground
1 teaspoon red wine vinegar
2 cups chicken breasts, cooked and sliced
1 onion, chopped
1 (4 ounce) can green chilies, chopped
3 cups Doritos, Ranch flavored, divided
1 cup monterey jack cheese

Preparation

Preheat oven to 350\u00b0F.
Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
Bake for 30 - 35 minutes, until cheese is beginning to brown.
Serve with guacamole, sour cream, salsa, cilantro, whatever you like.