Easy Mexican Chicken Bake

6 boneless, chicken breast halves - cooked, skinned

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed nacho cheese soup

1 pound processed cheese, cubed

½ teaspoon chili powder

1 (14.5 ounce) package nacho-flavor tortilla chips

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.

Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.

Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.