Chicken Enchilada Casserole

Cook and dice: 6-8 chicken tenders

In a saucepan saute:
2 tsp. oil
1 small onion grated
1/2 TBSP. garlic powder

Stir in:
1 can cream of mushroom soup
1 can cream of chicken soup
1/2-1 c. milk
Cooked chicken

Crush a small 9 oz. bag of tortilla chips. Set aside

3-4 c. shredded cheese

In a 9 x 13 glass cake pan layer
Slightly crushed chips
Half of chicken mixture
Half of the cheese.

Repeat with a second layer ending with cheese on top. Bake at 35- for 30 minutes. Remove from oven and sprinkle with crushed tortilla chips. Serve with sour cream and salsa.