Ingredients:

4 Boneless, Skinless Chicken Breast Halves ( 1 ½ lbs)
1 14 ½ oz can diced tomatoes with mild green chilies
1 10 ¾ oz can cream of cheddar cheese soup
1 10 ¾ oz can cream of onion soup
1 13.5 oz pkg tortilla chips, slightly crushed
4 cup shredded cheddar & Monterey Jack Cheese

Directions:

1. In a large skillet, place chicken breast halves and enough water to nearly cover chicken. Bring to boil; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Drain Well. Cut chicken into bite sized pieces.

2. Preheat oven to 350 degrees. In the same skillet stir together undrained tomatoes and soups. Heat until bubbly; remove from heat.

3. In a 3-quart rectangular baking dish layer half of the tortilla chips, half of chicken, half of soup mixture, and half of the cheese. Repeat layers. Bake about 30 minutes or until heated through.

Let stand 10 minutes before Serving.

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