nacho cheese tortilla chips
condensed cream of chicken soup, undiluted
( 2 - 10 3/4oz cans)
chunk white chicken, drained
shredded cheddar cheese
( plus additonal for garnish, opt)
chopped green chilies
chopped fresh tomato
- Arrange chips in a greased 13x9x2-inch baking dish.
- In a bowl, combine the soup, chicken, picante sauce, cheese, onion and chilies; pour over chips. Sprinkle with additional cheese if desired. Bake, uncovered, at 325 for 40-45 minutes or until bubbly.
- Serve with lettuce and tomatoes.