4 c. diced cooked chicken (save broth)
1 c. cream of chicken soup
1 c. mushroom soup
1 onion, minced
Dash paprika
4 oz. can hot chili peppers, diced
1 doz. corn tortillas, cut into 1 inch squares or lg. bag tortilla chips
12 oz. sharp cheddar cheese, grated
1/2 c. milk

Combine soups and broth, onion, paprika and chili peppers; mix well. Layer bottom of 13 x 9 inch baking dish with tortilla chips. Follow with layer of soup mixture, a layer of cheese and layer of chicken. Repeat until ingredients are gone; end with cheese. Pour milk over all. Cover dish and refrigerate until ready to bake. Bake 1 hour at 325 degrees. Hint: Even better if made 1 day in advance.