6 - 8 Flour Tortillas 1 C Chicken Broth 8 oz. Velveeta 1 Jar Taco Sauce 1 lb Boneless Chicken Breast, Grilled and Diced 3 C Shredded Cheddar
Dip tortillas in chicken broth and use them to line a shallow baking pan, like a crust. Melt the velveeta and blend-in taco sauce. Pour velveeta mixture over tortilla crust. Sprinkle diced chicken over velveeta mixture and top with shredded cheddar. Bake at 350* for 30 minutes or until brown and bubbly.