4 to 6 boneless chicken breasts
8 to 10 corn tortillas, cut into quarters
1 (12 oz.) tub dairy sour cream
1 (12 oz.) jar medium picante sauce (I use Pace)
1 (8 oz.) pkg. shredded cheddar cheese

Bake chicken breasts until white. Then rip apart meat and shred into chunks. Set aside.

Prepare 13x5-inch loaf pan with non-stick cooking spray (Pam). Layer bottom of loaf pan with corn tortillas. Layer 1/2 chicken over tortillas.

Mix together dairy sour cream and salsa. Pour 1/2 mixture over chicken. Make another layer with remaining tortillas, chicken and finally salsa mixture on top. Sprinkle shredded cheese over top.

Bake at 400°F for 30 to 40 minutes. Serve hot.

Submitted by: Deidre Stevens (DS)