This is a really easy recipe that you change up any way you want it. If the pieces were cut small, this would also be great for tailgating or parties. I found that a really sharp knife cuts through the layers better than a pizza cutter. I make mine a little different than the recipe states -- I cooked my chicken using recipe #234465, then I put the cut-up chicken and the can of tomatoes and chilies in a saucepan and just let it simmer on low heat for a bit. It worked really well. I also used shredded taco cheese instead of the cheddar and American cheese. I place the tortillas side-by-side on a cookie sheet. After baking, I stuck them under the broiler for a minute or two to crisp up the top. I really think these make more than 4 servings -- more like 6 or so.