CHICKEN ENCHILADA CASSEROLE Annette Wells

3 cups cut up cooked chicken ½ tsp garlic powder

1 med chopped onion 1 4oz can green chilies

1 can cream of chicken soup 1 # grated cheese

1 can cream of mushroom soup tortilla chips (about 10 oz)

1 cup milk sour cream

Sauté onion and garlic. Add soups, chilies, chicken and milk. In a 9x13 baking dish, layer crushed tortilla chips, ½ of chicken mixture, ½ cheese. Repeat again ending with cheese. Bake at 350 for 30 minutes. Serve with sour cream.