4 chicken breast halves
1 (8 oz.) can cream of mushroom soup
1 (8 oz.) can cream of chicken soup
1 sm. can chili beans
1 sm. can Ortega chili salsa
8 sm. corn tortillas
1 c. grated cheddar
1 c. grated Monterey Jack

Bake skinned chicken until tender and cooked. When cool, cut into bite-size pieces. Tear tortillas into bite-size pieces. Mix the rest of the ingredients except cheeses.

In 9 x 13 inch baking dish layer tortillas and chicken. Pour mixed ingredients over all. Sprinkle half the cheeses on top. Bake uncovered at 325 degrees for 20 minutes. Sprinkle the rest of cheeses on top and continue baking until bubbly all over. Serves 6.