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

In a greased 9x13x2 inch casserole dish, place half of the chips. Saute onion in butter until tender. Then add both cans of soup, milk and picante sauce. Cover over low heat until well blended.

In lightly greased casserole dish. Spoon half of the soup over the chips, then sprinkle with half of the chicken and half of the cheese. Repeat layers. Bake at 350 degrees until hot and bubbly, about 25 minutes.

If you want a spicier casserole, add more picante sauce. Serve with sour cream and tomatoes, if desired.