6 chicken breasts, cooked & 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. Mexican hot sauce
1 med. onion, chopped
1/2 c. chopped celery
1 (8 oz.) can green chopped green chiles
6 or more (depending on your taste) corn tortillas, torn into 1" pieces
1/2 c. grated Monterey Jack cheese
1/2 c. grated cheddar cheese

Cook chicken breasts in a glass dish covered with waxed paper for 16-18 minutes. Cool and tear into bite-sized pieces. Combine chicken, sour cream, evaporated milk, soup, hot sauce, onion, celery, chiles, tortillas and cheeses. Blend well. Microwave for 12-14 minutes, turning halfway through cooking time.