leftover chicken or turkey, shredded
4 (10 oz. ea.) cans cream of chicken soup
2 (10 oz. ea.) cans Rotel (I use mild)
1 (16 oz.) tub dairy sour cream
2 env. taco seasoning
1 (8 oz.) pkg. grated sharp white cheddar (or fiesta) cheese
1 (12 oz.) bag tortilla corn chips (your choice)

Preheat oven to 350°F.

Mix soups, Rotel, dairy sour cream and taco seasoning in a bowl. Add meat, then mix again.

Crumble the whole bag of tortilla chips into the bottom of the roasting pan. Pour meat and sauce mixture evenly over top of chips then sprinkle the whole package of cheese on top.

Cover pan with foil and bake at 350°F for 45 minutes.

Note: For best results make sure chicken or turkey is pre-cooked and shredded. I use a medium roasting pan.

Submitted by: Maria Teems