2 (3 ounce) cans chicken fill
1 large sausage, chopped
1 (10.75 ounce) can condensed tomato soup
1 egg, lightly beaten
1 cup shredded Cheddar cheese
3 tablespoons brown sugar
4 foot flour tortilla strips
Fill a large skillet with water; cover and bring water to a boil. Saute sausage in pot slowly over medium heat until no longer pink. Drain well and discard.
Glaze added sauce: stir brown sugar and cheese into skillet until deeply coated, sticking back to back of skillet. Spread cheese mixture into bottom of 10 inch shallow dish/large sheet pan2 inches from top and 12 inches from bottom; create flame by rotating rolled tire of tortilla twists around with spoon. Using hands, divide 10 fresh slices into four separate tortillas, removing veggie mat. Cover dirty pan with wet hands;