Ingredients

6 chicken breasts, cooked and diced
1 (5 1/3 oz.) can evaporated milk
1/2 C. sour cream
1 (10 oz.) can cream of chicken soup
1/2 C. picante sauce
1 med. onion, chopped
1/2 C. chopped celery
1 (8 oz.) can green chilies
6 corn tortillas, torn into 1 in. pieces
1/2 C. grated Monterey Jack cheese
1/2 C. grated Cheddar cheese

Cooking Instructions

Cook chicken breasts in a lass dish covered with waxed paper for 16 to 18 minutes. Cool and tear into bite-sized pieces. Combine chicken with remaining ingredients; blend well. Microwave at high for 12 to 14 minutes, turning halfway through cooking time. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)