INGREDIENTS
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14 ounces tortilla chips, white or yellow
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5 chicken breasts, cooked and diced
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10 ounces diced tomatoes with green chilies, drain slightly (I used rotel)
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10.75 ounces cream of chicken soup
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10.75 ounces cream of mushroom soup
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2 cloves garlic, minced
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1 onion, chopped
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2 cups shredded cheese, (I used Mexican blend)
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1 cup chicken broth