1 lb. grilled skinless chicken breast, diced
6 oz. shredded Monterey Jack cheese (about 1 1/2c.)
6 oz. shredded cheddar cheese (about 1 1/2 c.)
1 qt. red chili sauce
1 doz. white corn tortillas, halved
1 1/2 c. chopped fresh tomatoes
1 lb. mushrooms, thinly sliced, sauteed until tender and drained
1/4 c. loosely packed chopped cilantro
3/4 c. chopped grilled red onion

Have all ingredients ready before assembling. Preheat oven to 350 degrees; lightly grease a 8 x 13 inch non-aluminum baking pan. Divide the chicken into halves; mix cheeses together and divide into thirds. Spread 3/4 cup of the chili sauce in the bottom of the pan. Layer the other ingredients in this order: 6 tortilla halves (spread to cover area), 3/4 cup chili sauce, 1/2 of the chicken, 1/3 of the cheese, 6 tortilla halves, 3/4 cup of the sauce, 1/3 of the cheese, all the tomatoes, remaining 1/2 of the chicken, 1/2 of the mushrooms, 6 tortilla halves, 3/4 cup chili sauce, remaining 1/3 of the cheese.

Casserole may be covered and refrigerated at this point; allow to stand at room temperature at least 20 minutes before baking. Bake in preheated oven until hot and bubbly, 35 to 45 minutes. Makes 6 large servings.