1 sm. pkg. corn tortillas
1 lg. pkg. flour tortillas
1 pt. sour cream
3 cans cream of chicken soup
1 can hernadez salsa (less if desired)
6 chicken breasts
1 lb. sharp Cheddar cheese
(Serve with lettuce & tomatoes on side)

Cut chicken in strips and put in skillet and brown chicken in butter. Season chicken with garlic powder and seasoning salt. In large bowl, mix soups, sour cream, and salsa. Layer in large crock pot, layer tortilla, torn in chunks, sauce, chicken and cheese; repeat. Finish with cheese on top. Heat on high for 1 1/2 to 2 hours. Can prepare ahead for an outing and turn on a couple hours before eating. (Cheese should melt.)