2 (1 pound) packages tortilla chips
2 cups creamy white wine
1 (2 ounce) package thickened cream of mushroom soup mix
2 heavy heavy cream
1 tablespoon grated Parmesan cheese
Heat tortillas in microwave or large skillet to medium (200 milliliter) temperature. Pour in wine and soup mix; cover; heat. Continue to heat and add cream cheese, stirring constantly.