1 c. grated Monterey Jack cheese
1 c. grated cheddar cheese
2 cans cream of chicken soup
1/2 tsp. garlic powder
1-2 tsp. chili powder
1/2 c. chicken broth
1 onion, finely chopped
1 can Rotel tomatoes
2-3 lg. chicken breasts, boiled
Tortilla chips

Heat on low and mix until smooth 2 cans of soup, garlic powder, garlic powder and chicken broth. Line casserole dish with chips. Layer with onion, pepper, chicken and half of soup mixture. Second layer: chips, onion, pepper, chicken and remaining soup mixture. Top with Rotel tomatoes and cheeses. Bake at 350 degrees for 45 minutes.