3 cans cream of mushroom soup
1 can cream of chicken soup
4 cans (6 3/4 oz.) chunk chicken
3 cloves garlic, pressed (or more)
1 chopped onion
1 tsp. pepper
4 cans (4 oz.) green chilies, chopped
1 doz. corn tortillas
1/2 pkg. longhorn cheese, grated
1/2 pkg. Monterey Jack cheese, grated
(Mix the cheeses together)

Heat oven to 350 degrees.

1. Combine all ingredients except cheese in a cooking pot. Mix well and heat on stove medium to low heat for 10 minutes. Stir to avoid sticking.

2. Tear corn tortillas into quarters and line bottom of casserole dish. Layer with soup mixture, then cheese, then more tortillas. Repeat layers until all ingredients are used, ending with cheese on top. Bake 30-40 minutes at 350 degrees.

3. Serve casserole with tossed green salad/vinaigrette dressing, French bread or tortillas and pinto beans.