Easy Mexican Chicken Bake

it is delicious. Even my picky three year old loves it! It uses tortilla chips to make it crunchy. It's very Mexican style, and quite cheesy!"

• 6 boneless, chicken breast halves - cooked, skinned
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed nacho cheese soup

• 1 pound processed cheese, cubed
• 1/2 teaspoon chili powder
• 1 (14.5 ounce) package nacho-flavor tortilla chips  

• 
  
• Prep
  25 m
• Cook
  45 m
• Ready In
  1 h 10 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
3. Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
4. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.