It's called "Hot Lips Chicken":
1 (13.5 oz) bag tortilla chips
4 boneless/skinless chicken breasts (cooked and shredded)
1 yellow, red and orange bell pepper chopped
1 onion, chopped
3 tomatoes, chopped
1 can (10.75 oz) cream of mushroom and cream of chicken soup
1 (10.75 oz) can mild or hot enchilada sauce (whichever spice level you like..we used traditional and it was nice--not very spicy at all, so I guess it's mild).
3/4 c. water
2 cups Mexican style cheese shredded
*You might want to sautee the veggies (minus tomatoes, of course, because the peppers and onions are still crunchy after baking...unless you like that crunchy texture--which I liked personally but Kyle wasn't crazy about the crunchiness. I think it adds an extra unique feeling to the dish).
Preheat oven to 350 degrees
Spread crushed chips on bottom of 9x13 in baking dish to form crust. Layer shredded chicken on top of chips. In a small bowl, mix peppers, onion and tomatoes and spread on chicken. In separate bowl, mix together enchilada sauce, soups and water. Pour over all and top with cheese.
Bake 25 minutes or until cheese is brown and bubbly. It's DELICIOUS!! We love it!
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