9 flour tortillas
1 onion, diced
1 tbsp. crushed garlic
1 c. diced green chilies
1 c. chicken broth
1 tsp. ground cumin
1 tsp. chili powder
Pepper to taste
2 c. cooked and diced chicken
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 mild picante sauce
6 oz. shredded cheddar
6 oz. shredded Mozzarella

In large pan combine chicken broth, onions, green chilies, and garlic. Simmer until onions are tender. Stir in the cream soups and cook until hot. Add remaining seasonings. Complete sauce by adding the cooked chicken.

In 9 x 13 pan, layer flour tortillas, sauce, and cheeses. Repeat a second time. Refrigerate several hours. Bake at 350 degrees for 35-45 minutes until cheese melts.