2 c. cooked chicken (no bones or skin)
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. (8 oz.) sour cream
1 (7 oz.) can Herdez Salsa Verde (green hot sauce)
16 corn tortillas, cut into quarters
1 c. 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 or green salad.