Chicken Enchilada Casserole Recipe

1 can cream of chicken soup
1 can cream of mushroom soup
1 can (4 ounces) chopped green chiles
1 teaspoon chili powder
4 teaspoon garlic powder
1/4 teaspoon Tabasco sauce
1/4 teaspoon pepper
1 cup chicken broth
4 cups chicken, cooked
8-10 ounces grated cheddar cheese
4-5 cups tortilla chips

Cook the chicken in water until done. Reserve 1 cup of the cooking liquid. Shred chicken. Combine the first eight ingredients in a bowl to make the sauce. Layer in this order: the tortilla chips, chicken, half of the cheese, sauce, and remaining chicken in a 13x9x2-inch baking pan. Bake at 350 degrees F for about 30 minutes.