1 (8 oz.) jar process cheese spread
1 can cream of chicken soup
1/2 c. milk
4 (5 oz.) cans drained chicken or 1 1/2 c. cooked chicken, cut in sm. pieces
1 (4 oz.) can chopped green chilies, drained
1 (2 oz.) jar chopped pimientos, drained
1 tsp. minced onion
1 (8 oz.) pkg. tortilla chips, crushed

Mix cheese spread, soup and milk in a 2 quart bowl until smooth. Combine remaining ingredients except chips. Place half of chips in bottom of baking dish. Top with half the cheese mixture. Repeat layers ending with cheese mixture. Heat in oven at 350 degrees until hot and bubbly.