2 to 3 boneless chicken breasts (1 1/2 lbs.), stew with bayleaf and onion until cooked 30 to 40 minutes
1 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. tortilla chips (plain)
2 cans Old El Paso tomatoes and green chilies sauce
3 c. grated longhorn cheddar cheese
Cumin, optional

Combine mushroom soup and chicken soup together. In 2 quart dish place a layer of chips, 1/2 chicken, 1/2 soup mixture, chips, 1 can sauce (seasoned with cumin), 1/2 onions, 1/3 cheese, repeat, end with a layer of cheese. Bake at 350 degrees for 1 hour.