6 chicken breasts, cooked & diced
1 (5 1/3 oz.) can evaporated milk
1/2 c. sour cream
1 can cream of mushroom soup
1/2 c. picante sauce
1 med. onion, chopped
1/2 c. chopped celery
1 (8 oz.) can green chilies
6 corn tortillas, torn into 1" pieces
1/2 c. grated Monterey Jack cheese
1/2 c. grated Cheddar cheese

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