1 can cream of chicken soup
1 can cream of mushroom soup
1 (4 oz.) can chopped green chilies
8 oz. sour cream
1/2 c. cottage cheese
1/4 c. picante sauce
4 chicken breasts, cooked & cubed
1 lb. grated Cheddar cheese
12 lg. flour tortillas

Combine first 7 ingredients in large bowl. Dip tortillas in warm juice from cooked chicken. Line bottom of 13 x 9 inch pan with half of the tortillas. Spread half of the soup mixture over tortillas, then half of the cheese. Repeat layers once more. Bake at 375 degrees for 30 minutes or until bubbly. Serve with sour cream and picante sauce.