4 whole chicken breasts
2 cans cream of chicken soup
1 large can chopped chilies
1/2 tsp. leaf oregano
1/4 tsp. each: ground cumin, salt and chili powder
2 cloves garlic
1 lb. grated Cheddar cheese
1/4 lb. grated Monterey Jack cheese (I use the grated 3 cheese Mexican)
2 large diced onions
1 pkg. corn tortilla chips

Steam chicken. Combine and heat chicken stock, chicken soup and seasonings. Break tortillas and cover bottom of large casserole dish. Top with broken up chicken pieces, diced chilies, cheese and onion. Layer until gone. Pour sauce over chicken mixture, making sure all is used.

Bake at 375°F for 35 to 45 minutes.