Chicken Chilaquiles...sorta..

Chilaquiles- "chilla, keyless". I guess my brain translates anything quasi mexican in nature with crunchy chips mixed in. Works, right?
Easy, and easy to throw together!

Chicken Chilaquiles-
oven at 350, 8x8 baking pan greased (you don't want your chips and cheese sticking)

2 boneless skinless chicken breasts-cut/diced
1/2 onion, thinly sliced
1 can diced tomatoes
1T oil
1 container Philly cream Southwest sauce stuff (it's by the cream cheese at the grocery, I think it comes in about 5 different flavors)
shredded monterey jack cheese
shredded mozzarella cheese
tortilla chips

In a pan heat the oil then add the onions, cook until softened.
Add the chicken, cook, but don't brown-
add the can of tomatoes-with the juice. Let all that hang out for about 15 minutes on simmer. That will finish getting those onions all soft and cook the chicken through.
Then add the container of the Southwest Philly stuff...mix together.
Now in your 8x8 pan put down some of the chicken mix, top with 1-2 tablespoons of  both shredded cheeses. Now take a handful of tortilla chips and crush them over top.
Repeat layer.
I got 3 layers.
Into the oven for 20 minutes. It's all cooked, it just needs to get to know one another.

We really liked this! It was an afternoon meal that I threw together in no time and it was really tasty!