2 cups cooked chicken (no bones or skin)
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) container sour cream
1 (7 oz.) can herdez salsa verde (green hot sauce)
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.