Tex-Mex Casserole

Preheat oven to 350 F.

Melt butter in a medium size pan over medium heat. Add onions and let them cook for 5 minutes. Add salt, cumin and chili powder to the onions and stir.

In a medium size bowl combine cream of mushroom and chicken soups along with the chopped jalapeños. Set aside.

Add the chopped chicken to the sautéed onions and let them cook with onions for an additional 5 minutes then remove from heat.

In a large (9×13 or similar) casserole dish add 1/2 of the meat and onion mixture followed by 3 corn tortillas torn into chip size pieces. Top with 1/2 of the soup mixture, 1/2 of the beans and 1/2 of the Rotel tomatoes. Sprinkle with some cheese and then top with the rest of the corn tortillas. Top with the rest of the meat, soup mixture, beans and tomatoes and top again with cheese.

Cook uncovered for 35 minutes.