Sonora Chicken Casserole - cooking recipe

Ingredients

1 rotisserie-cooked chicken, skin and bone removed
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (15 ounce) can chili, no beans
1 cup picante sauce
1/2 cup milk
1 small onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
12 corn tortillas, torn into strips
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded monterey jack cheese

Preparation

Preheat oven to 350\u00b0F.
Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
Repeat the layers with the remaining ingredients.
Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.