6 large bone-in chicken breast halves
1 cream of mushroom soup
1 cream of chicken soup
1 (15oz)chili, no beans
1 c picante sauce
1/2 c milk
1 small onion, chopped
1 tsp cumin
1/2 tsp garlic powder
12 corn tortillas, torn into strips(dont use FLOUR )
1 (8oz)shredded cheddar cheese
1 (8oz)shredded Monterey Jack cheese

Preheat oven to 350.
Place chicken in a baking dish. Cover and bake for 1 hour.
Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.

Mix the cream soups, chili, picante sauce, milk, onion, cumin, and garlic powder.

Spread half the shredded chicken into the bottom of a 9x13
Cover the chicken with half of the tortilla pieces.
Pour half of the sauce on top of the tortillas and sprinkle w/half the cheeses
Repeat the layers with the rest of the ingredients.

Bake 35 to 40 min,til cheese is melted and bubbling:happy dance:

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Avoid Fruits~N~Nuts....you are what you eat!!!