Categories: Low Calorie, Southwestern, Mexican, Chicken, Casserole

9 jumbo flour tortillas
1 onion, diced
1 tablespoon of crushed garlic
1 cup of diced green chilies
1 cup of  chicken broth
1 teaspoon of ground cumin
1 teaspoon of chili seasoning
Pepper to taste
2 cups of cooked chicken, boned and skinned
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 cup of medium picante sauce
6 ounces of shredded Cheddar cheese
6 ounces of  shredded Mozzarella cheese

In large pan combine chicken broth, onions, green chilies, and garlic. Simmer until onions are tender. Stir in the cream soups and cook until hot. Add remaining seasonings. Complete sauce by adding the cooked chicken.

In a 9 x 13 inch pan, layer flour tortillas, sauce, and cheeses. Repeat process a second time. Refrigerate casserole for several hours to allow flavors to blend before baking. (It also freezes well). Bake at 350ºF.  for 35-45 minutes until cheese melts. Serves 8.