Chicken Enchilada Casserole

This is a family favorite. Our Army Boy always requests it when he's home :).

Chicken Enchilada Casserole

8 ounces tortilla chips

2 cups shredded cheese

1 can cream of chicken soup

1 can cream of mushroom soup

1 soup can milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 to 2 cups cooked, chopped chicken

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

In a bowl, combine soups, milk, and spices. Fold in chicken.

Lightly crush half the chips in the bottom of the pan. Layer half the soup mixture, then half the cheese. Repeat with chips, soup, and cheese.

Place in oven and bake for 20 to 25 minutes until bubbly and the cheese is melted.

I have included this recipe when I've done Once-A-Month cooking. I mixed the soup, milk, and chicken together and put in a container in the freezer. I then put it in the fridge the night before I wanted to make this casserole to thaw. The next day, I put the casserole together.

This post is being linked to:

• Tempt My Tummy Tuesdays at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table at All The Small Stuff