4 cups crushed tortilla chips
8-12 ounces roasted chicken, shredded
20 ounces pico de gallo
4 cups cream of mushroom soup
4 white corn tortillas
2 cups mild Cheddar cheese, shredded
2 cups Pepper Jack cheese, shredded
Preheat oven to 350 degrees. Cover the bottom of an ovenproof casserole dish with crushed tortilla chips. Top with shredded chicken, pico de gallo, and half the mushroom soup. Add a layer of corn tortillas and then repeat layers of chicken, pico, and soup. Cover with cheddar cheese, top with Pepper Jack cheese. Bake 10-15 minutes. Before serving, top casserole with another ounce or two of pico de gallo and one large pickled jalapeño. Serve with black beans and cold beer.