(4 Servings)

1 (10 ½ oz.) Cream of Chicken Soup
2 Cup Mixed Shredded Cheddar & Pepper Jack Cheese
2/3 Cup Evaporated Milk
1/2 Cup Mixed Jalapeno & Red Chile Pepper/Diced
(or amount to suit your taste)
1/2 Cup Chopped Green Onions
1 1/2 Cups Crushed Tortilla Chips
3 Cups Cooked Cubed Chicken

Combine soup, 2/3-cup cheese, milk, chili peppers, and onions.

Place 1/2 cups chips in bottom of 8 x 8 (2 Qt.) Baking Dish.
1/2 of Chicken next, then 1/2 of soup mixture.

Repeat layers

Bake at 350 for 20 minutes

Garnish with remaining chips or
Mixed Shredded Cheddar & Pepper Jack Cheese

NOTE: When I make this dish I usually double it to make 8 servings. To make it cheesy, I add extra cheese. Instead of using cubed chicken, I usually chop the chicken very fine. Also, the last change I make is to stir everything together and then pour over chips on bottom of pan. The last 5 minutes of baking, I usually add more crushed chips and some more cheese to the top.