1. Preheat oven to 425. Microwave raw chicken breast following poultry cooking instructions for your microwave. Place 1 cup of chips in a glass baking dish and crush until a flat layer is covering the bottom of the dish. 2. In a small bowl, mix both cans of tomato sauce with Mexican hot sauce. Pour half of the mixture over the chips. Once chicken breast is thoroughly cooked, wait until it is cool enough to shred.
3. Place half the shredded chicken over the mixture in the dish. Add a layer of chopped onion using about half the onion. Add one half the mozzeralla cheese as the next layer then repeat with half of the jack cheese. Repeat the layers once more starting with the chips until all ingredients are used. Bake for 20 minutes or until top layer of cheese is melted.