1 lg. chicken
1 bag tortilla chips
1 sm. onion
1 can cream of mushroom soup
1 can cream of chicken soup
Salt
Pepper
Sliced Jalapenos (to taste)
Grated Velveeta cheese

Boil chicken until tender; let cool and remove from bone. While chicken is cooking put soups in saucepan with 1 can of water and 1 can of milk, onion, salt, pepper and Jalapenos. Cook on low heat for about 30 minutes. Add chicken to soup mixture and layer in casserole dish with tortilla chips. Top with grated cheese.