8 taco shells, broken (or use tortilla chips)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can evaporated milk
1 c. chicken, cooked and cubed
1 small can chopped green chilies, drained
1 tsp. chili powder
1 c. shredded Cheddar cheese

Place taco chips along the bottom of a microwave-safe baking dish. In a separate microwave-safe bowl, combine the rest of the ingredients (except the cheese!) and microwave on HIGH for 3 minutes. Stir and microwave another minute. Pour over chips and top with cheese. Cover and microwave on HIGH for 3 minutes.