3-4 chicken breasts, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 cup salsa
1 cup Monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 bag white corn tortilla chips, crushed
In a large bowl, mix together soups, sour cream and salsa. In bottom of 12" Dutch
oven, layer half the tortilla chips, half of the chicken, half of the soup mixture and half of
the cheese. Repeat layers. Bake for one hour at 350 degrees (17 coals on top; 8 on
bottom).