6 chicken breasts, cooked & cooled
5 1/2 oz. can evaporated milk
1/2 c. sour cream
1 (10 oz.) can cream of chicken soup
1 c. Mexican sauce (Pace Picante)
1 med. onion, chopped
1/2 c. celery, chopped
1 (8 oz.) can green chilies
6 corn tortillas, torn into 1 inch bites
1 1/2 c. grated Monterey Jack cheese
1 1/2 c. grated cheddar cheese

Combine all ingredients; mix well. Bake at 350 degrees for 30 to 40 minutes in a 9 x 13 inch baking dish.