When I was in college, my roommate (Amber) was waiting for her missionary to come home. Before his mission, he would make her this dish that his mother taught him. After he left, she would make it for us. She gave me the recipe as a wedding gift because I loved it so much.
1 Can Chicken
1 Can Diced Tomatoes (14.5 oz.)
1 Can Diced Green chilies
1 Can Chicken and Rice Soup
Mix in saucepan. Bring to a boil.
While waiting, line a 9x13 baking dish with 1/2 bag of tortilla chips. Top with half of the soup mixture and about 1 1/2 cups of cheese (more or less to taste).
Repeat the layers, using the rest of the ingredients and top with 1 1/2 cups (more or less to taste) of cheese.
Bake at 250 for 20-25 minutes.
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