1 1/2 c. finely crushed tortilla chips
2 tbsp. butter, melted
1 tsp. chili powder

Heat oven to 325 degrees. Mix above ingredients in small bowl. Press into greased 9 x 13 inch pan. Bake 15 minutes. Or - cover bottom of 9 x 13 inch greased pan with layer of flour tortillas. Fill with filling. Proceed.

FILLING:

2 (8 oz.) pkgs. cream cheese
1 (3 oz.) pkg. cream cheese
2 eggs
8 oz. shredded Colby-Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
3 c. chopped cooked chicken (optional)

Beat cream cheese and eggs until smooth. Add cheese and chilies. Add chicken, if desired. Pour over crust. Bake 35 minutes.

TOPPING:

1 c. sour cream
1 jar mild Pace Picante sauce

Spread sour cream over cake. When cool, wrap in plastic wrap and refrigerate overnight. Top with Picante. Garnish with chopped lettuce, tomatoes, onions and peppers.