Chicken Enchilada Pie

Ingredients:
- 1 (3 lb.) chicken
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 (4 oz.) can chopped green chilies
- 1 tsp. chili powder
- 4 tsp. minced onion or 1/2 small chopped fresh onion
- 1/8 tsp. garlic powder
- 1/4 tsp. pepper
- 1/4 tsp. Tabasco sauce
- 1 c. chicken broth
- 4 c. corn chips
- 8 oz. Cheddar cheese, grated

Directions:
- Cook and debone chicken.
- Reserve 1 cup of chicken broth. Combine soups, green chilies, spices and chicken broth over low heat until well blended.
- Preheat oven to 350°.
- Cover bottom of 2 1/2 or 3-quart casserole dish with 2 cups of corn chips.
- Spread 1/2 the chicken over this layer, then 1/2 the sauce and 1/2 of the cheese.
- Repeat, ending with cheese.
- Bake at 350° for 25 to 30 minutes.