1 pkg. corn tortillas
Sauce, pre-made
2 cans of chicken
Crushed corn chips or any chip
2 c. shredded cheddar cheese

SAUCE:

1 can cream of chicken soup
1 can cheddar cheese soup
1/2 c. picante sauce
1/2 sm. onion, chopped

Make sauce ahead of main ingredients. Simmer 5 minutes. In small skillet, fry tortillas in small amount of oil. Do one at a time and dip each one into the sauce. Place them in a 9 x 13 inch casserole dish. When one layer is done, cover with canned chicken. Salt and pepper to taste. Add another layer and continue till all tortillas are in dish. Cover with remaining sauce. Cook at 350 degrees till it bubbles. Add cheese and chips. Heat till cheese melts. Serve with picante sauce.