2 cups of cut up cooked chicken
1 tsp sugar
1/2 cup Thick N Chunky salsa
1 can (19 oz) mild enchilada sauce
1 can (11 oz) whole kernel corn
2 cups coarsely broken tortilla chips
1 cup shredded Cheddar Jack blend

Heat over 350 degrees. In a bowl, mix chicken, sugar, salsa, enchilada sauce, and corn.

Place tortilla chips in an ungreased baking dish. Top with chicken mixture. Sprinkle with cheese.

Bake 35 - 45 minutes or until hot and bubbly.

2 cups chopped cooked chicken (we actually pulled out 6 boneless skinless chicken breasts when we made it)
1 pkg (8 oz) Philadelphia cream cheese cubed
1 jar salsa (8 oz)
8 (6 inch) tortillas
12 oz Velveeta Pasteurized Process cheese Spread, cut up
1/4 cup milk

Stir chicken, cream cheese, and 1/2 cup of salsa in saucepan on low heat until cream cheese is melted. Then spoon 1/3 cup chicken mixture down the center of each tortilla (we just eyeballed this) and roll the tortillas up. Place them seam side down in a lightly greased 12×8 inch baking pan. Stir the Velveeta cheese and milk in saucepan over low heat until melted. Pour the sauce over the tortillas and cover with foil. Bake at 350 degrees for 20 minutes. Pour remaining salsa over the tortillas.

Makes 4 - 6 servings (however, since we used a lot more chicken, we could have probably fed eight with it)