4 boneless chicken breasts (or a whole chicken, cut up)
6 corn tortillas (cut into bite size pieces)
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1/2 cup chopped onion or dehydrated onion
1 (15 oz.) can enchilada sauce
1 (15 oz.) can chili with beans (I use Dennisons)
8 oz. shredded Monterey jack cheese
8 oz. shredded sharp cheddar cheese

Preheat oven to 350°F.

Place chicken pieces in the bottom of a 9x13-inch casserole dish. Cover with tortilla pieces. Cover with both soups. Cover with onions. Cover with enchilada sauce. Cover with chili (in the above order). Top with cheese.

Bake at 350°F for 30 to 45 minutes.

Let stand for 10 minutes before serving.

Submitted by: Bill Patterson from Bill Stein