1 pkg. tortilla chips, crushed
2 tbsp. butter
1 onion, diced
1 tbsp. picante sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of evaporated milk
2 c. diced cooked chicken
2 c. grated Longhorn cheese

In a greased 9 x 13 x 2 inch casserole, place 1/2 of tortilla chips. Saute onion until transparent in butter. Add soup, milk and picante sauce. Cook over low heat until well blended. Spoon half of mixture over tortilla chips. Then sprinkle 1 cup of chicken and then 1/2 of cheese. Repeat layers. Bake until thick and bubbly for 20 to 25 minutes.