Easy Chicken Enchiladas

2 cups cooked and chopped chicken breasts
1 can mushroom soup
1 can cream of chicken soup
1-4 oz. can chopped green chilies
1 tsp. chili powder
4 T. diced onion
1/8 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. tabasco sauce
1 cup chicken broth
3/4 cup sour cream
4 cups corn chips or tortilla chips
8 oz. cheddar cheese, grated

Cook chicken breasts reserving 1 cup broth. Combine soups, green chilies, spices, Tabasco sauce, chicken broth and sour cream. Blend. Cover bottom of 3-quart casserole with 2 cups chips. Cover chips with 1/2 the chicken, 1/2 the sauce and 1/2 the grated cheese. Repeat layers, ending with cheese. Bake 30-35 minutes or until bubbly in a 350 degree oven.

This recipe is quicker and easier to prepare than my first post, but just as delicious.

PHOTO: I do believe Mama Weimer is eating her very own, home-baked chicken enchiladas. Chataqua Park in Boulder, CO.