Sonora Chicken Casserole

Ingredients

• 1 rotisserie-cooked chicken, skin and bone removed
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1 (15 ounce) can chili, no beans
• 1 cup picante sauce
• 1/2 cup milk
• 1 small onion, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 12 corn tortillas, torn into strips
• 1 (8 ounce) package shredded cheddar cheese
• 1 (8 ounce) package shredded monterey jack cheese

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.

3. 3

   Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.

4. 4

   Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.

5. 5

   Repeat the layers with the remaining ingredients.

6. 6

   Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.