Chicken Cortez - cooking recipe

Ingredients

6 chicken breasts, cooked and diced
1 (5 1/3 oz.) can evaporated milk
1/2 c. sour cream
1 (10 oz.) can cream of chicken soup
1/2 c. Mexican hot sauce
1 medium onion, chopped
1/2 c. chopped celery
1 (8 oz.) can green chilies
6 corn tortillas, cut up
1/2 c. grated Monterey Jack cheese
1/2 c. Cheddar cheese

Preparation

Cook chicken breasts in glass dish covered with waxed paper for 16 to 18 minutes.
Cool; tear into bite size pieces.
Combine chicken, sour cream, evaporated milk, soup, hot sauce, onion, celery, chilies, tortillas and cheeses; blend well.
Microwave for 12 to 14 minutes, turning halfway through cooking time.