20 ct. Pckg. Corn tortillas
1 large fryer chick (cut up, boiled, deboned and cut into bite size pieces - I stick mine in a crock pot to cook)
2 cans cream mush soup
1 small jar cheez whiz, melted
8 oz jar mild picante sauce
1 c. Grated cheddar cheese
Spray bottom of 9x13 cassarole pan. Tear up 10 tortillas as first layer in cass. The second layer is half the chicken. Combine soup, cheez whiz and picante sauce. Pour half the mixture over the chicken and tortillas. Repeat layers and top with grated cheese. Bake 350 until bubbly.
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