9 jumbo flour tortillas
1 onion, diced
1 tbsp. crushed garlic
1 c. diced green chilies
1 c. chicken broth
1 tsp. ground cumin
1 tsp. chili seasoning
Pepper to taste
2 c. cooked chicken, boned and skinned
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 c. med. picante sauce
6 oz. shredded Cheddar cheese
6 oz. shredded Mozzarella cheese

In large pan combine chicken broth, onions, green chilies, and garlic. Simmer until onions are tender. Stir in the cream soups and cook until hot. Add remaining seasonings. Complete sauce by adding the cooked chicken.

In a 9 x 13 inch pan, layer flour tortillas, sauce, and cheeses. Repeat process a second time. Refrigerate casserole for several hours to allow flavors to blend before baking. (It also freezes well). Bake at 350 degrees for 35-45 minutes until cheese melts. Serves 8.