Easy Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can rotel (original or hot)
1/3 cup salsa
2 1/2 teaspoons chili powder
1 (14 ounce) bag tortilla chips (I use the yellow corn ones)
1 (26 ounce) bag Tyson Fajita Chicken Strips (already cooked, you can also use deboned baked chicken)
1 (16 ounce) bag colby-monterey jack cheese

Preparation

Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.