1 pkg. tortilla chips, crushed 1 can cream of mushroom soup
2 T. butter or margarine 1 can evaporated milk
1 onion, finely diced 2 c. diced, cooked chicken
1 t. picante sauce 2 c. grated longhorn cheese
1 can cream of chicken soup

In a greased 9 x 13 x 2 inch casserole, place 1/2 of the tortilla chips. Saute' onion until tender and add both soups, milk and picante sauce. Cook over low heat until well blended. Spoon half of soup mixture over tortilla chips then sprinkle 1 cup of chicken and 1/2 of the cheese on top. Repeat layers. Bake at 350 until hot and bubbly, about 20 - 25 minutes.