3 chicken breasts (or about 3 c.)
1 lg. pkg. tortilla chips
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
1 c. milk
3 or 4 green onions, sliced
1 sm. can chopped green chilies
2 c. grated Cheddar cheese
2 c. grated Jack or pepper cheese

Cook and debone chicken, tear or cut into bite-size pieces. In a saucepan, combine the soups, enchilada sauce, milk, onion and chilies. Heat until well combined. Add chicken to sauce. Coat a 9x13 inch pan with Pam, put about half of the bag of chips on the bottom of the dish, crush the chips slightly while they are still in the bag. Cover the chips with half of the soup mixture, then half of each kind of cheese.

Repeat layers, making sure chips are well covered with sauce. If desired, some of the chilies can be used on top of the casserole as garnish. Cover with foil and bake at 375 degrees for 45 minutes. Remove foil and cook for an additional 15 minutes at 350 degrees. Garnish with sour cream and chopped green onions.

This dish can be made ahead of time and refrigerated until needed but add at least another 10 minutes to cooking time before removing the foil. For a hotter dish, use hot enchilada sauce.