White Chicken Enchilada Bake

White Chicken Enchilada Bake 4 Chicken Breasts, cooked and diced 1 can Cream of Chicken Soup 1 can of Diced Green Chilies 1 container Sour Cream 1/2 Cup Onion, finely diced 1/2 cup Milk 1/2 teaspoon Garlic Salt 1/4 tsp. Salt 1/4 tsp. Pepper Ingredients for Assembly: 1 (10 oz.) package tortilla chips 1 16 oz. Bag of Mexican Blended Cheese (Cheddar & Monterrey Jack) Cook Chicken before Assembly Combine Diced Chicken, Cream of Chicken Soup, Chilies, Sour Cream, Onion, Milk, Garlic Salt, Salt & Pepper in a Large Gallon Size Ziploc Bag. Freeze Until Needed (Note: You may assemble in a Lasagna pan before freezing but the chips tend to be a little soggy using that method so I prefer to assemble before baking) Remove from Freezer and Thaw overnight in the Fridge Layer Chips & Chicken Sauce in a 9x13 Baking Dish, Top with all of the Cheese Bake for 30 Minutes on 350 Degrees! Serve with lettuce, tomato, salsa, avocado, hot sauce, etc. Serves 4-6