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2 cups cooked chicken (no bones or skin)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream - (8 oz)
1 can Herdez Salsa Verde, green hot sauce - (7 oz)
16 corn tortillas -- cut into quarters
1 cup grated Colby cheese

Mix together first 5 ingredients. Alternate first mixture with tortillas and cheese. Sprinkle top with chili powder or paprika. Cook in crock pot on LOW for 4 hours or HIGH for 2 hours.

Serve with guacamole and chopped tomatoes and onions, and/or green salad.

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