Easy Chicken Enchilada Casserole

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 spray baking dish with non stick spray.
• 2 in a med size bowl mix together, mushroom soup, chicken soup, rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
• 3 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.
• 4 bake in a 350 degree oven for 50 minutes.