1 can cream chicken soup
1 can cream mushroom soup
8 oz. tortilla chips
1/2 can water
1 can Rotel tomatoes
1 c. Velveeta, grated
1 med. onion, chopped & cooked
1 1/2 lb. cooked chicken
Salt to taste
1/8 tsp. chili powder

Layer pan with tortilla chips. In bowl mix soups, water, salt, chili powder, tomatoes and onion. Pour over tortillas and bake, covered, with foil in 375 degree oven for 35 minutes. Remove foil the last ten minutes. Sprinkle with cheese the last ten minutes, uncovered.