1 1/2 lb. boneless skinless chicken breasts
1 (23 oz.) can cream of chicken soup (family size)
2 (10 oz. ea.) cans cream of mushroom soup
3 cubes chicken bouillon
1 tsp. chopped garlic
1 tsp. cumin powder
1/2 small yellow onion, diced
whole jalapenos, to taste
jalapeno juice, to taste
black pepper, to taste
1 large bag white corn chips, crushed
2 (8 oz. ea.) bags shredded cheese (I use 1 cheddar, 1 Monterey Jack)

Place chicken in a pot of water. Water level should just cover the chicken. Boil until chicken is completely cooked.

While chicken is cooking, mix cream of chicken soup, cream of mushroom soups and all other ingredients (except chips and cheese) together in a pot. Warm soup mix on a medium to medium-high heat.

When chicken is finished, drain water out of the pot and allow to cool until you are comfortable with handling it. Slice chicken into bite size pieces. Add to the pot of soup and spices.

In a large casserole dish put corn chips as the bottom layer. Next, cover the chips with the soup mixture. Cover that with cheese mixture. Repeat process until casserole dish is full.

Put in a 350°F oven for between 20 and 30 minutes depending on size of the dish. You can also double and triple this recipe.

Note: These are freezable. After being frozen cooking times are 40 minutes at 300°F (to dethaw) and then 15 to 20 minutes at 350°F.

Serves 2 to 4.

Submitted by: Tiffany Keyes