Ingredients
4 cups cubed cooked chicken1 pound Velveeta, cubed2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 can (10 ounces) diced tomatoes and green chiles, undrained1 cup chopped onion1/2 teaspoon garlic salt1/4 teaspoon pepper1 package (14-1/2 ounces) nacho cheese tortilla chipsOptional: Sliced jalapeno pepper and diced tomato
Preparation
In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.
