1 sm. can chopped green chili
1 lg. can Ashley enchilada sauce
1 can cream of chicken soup
1 sm. can Pet milk
2 c. chicken broth
1 1/2 dozen corn tortillas
2 c. grated longhorn cheese
2 tbsp. chopped onion
1 stewing chicken, boned & chopped

Saute onions and chili in butter. Combine all liquids and add onion and chill. Break tortillas into pieces, place in casserole in layers with chicken and cheese, ending with cheese. Pour liquid over all and refrigerate overnight or several hours.

Bake at 350°F for 1 hour.

Serves 2 to 4 people.