1 sm. stewing chicken
1/4 c. chicken stock
1 c. Cheddar cheese, grated
1/4 c. salsa
1/2 c. sour cream
1 sm. can chopped green chili peppers
1 sm. bag of tortilla chips

Cook chicken slowly in simmering water until tender. Cool and remove meat from bones. Break up chicken into bite-size pieces. Line baking dish with chicken. Pour chicken stock over chicken to keep moist. Spread salsa over chicken. Sprinkle Cheddar cheese over chicken. Place in microwave and heat 2-3 minutes to melt cheese. Break up tortilla chips over chicken, approximately 3/4 cup.

Serve with extra grated cheese, chili peppers, additional salsa and sour cream.