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1 whole chicken, boiled and deboned

1 (14-ounce) bag tortilla chips

1 (10-ounce) can RoTel brand tomatoes with green chilies

1 (10.75-ounce) can condensed cream of chicken soup

1 (10.75-ounce) can condensed cream of mushroom soup

1 onion, chopped

1 1/2 cups shredded Monterey Jack cheese

1 1/2 cups cheddar cheese

1. Preheat oven to 350*F (175*C.)
2. Layer chips in a 9 x 13 x 2-inch baking dish.
3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of the mixture over chips. Layer the chicken, half of the cheese mixture and the remaining soup mixture.
4. Bake for 20 minutes. Top with the remaining cheese mixture and return to the oven until the cheese is melted.

Makes 6 servings.