12 med. yellow summer squash, sliced
1 sm. onion, sliced
2 cans cream of chicken soup
2 cans green roasted chilies
Salt and pepper to taste
1 pkg. corn tortillas
2 1/2 c. grated American cheese
Paprika

Steam squash and onion together in saucepan until limp. Do not overcook squash. Drain well. Pour into large mixing bowl. Add soup and chilies; season with salt and pepper. Mix well.

Cover bottom of large oblong baking dish with tortillas. Spread half the squash mixture over tortillas; sprinkle with part of the grated cheese. Repeat layers, ending with a generous layer of grated cheese. Sprinkle paprika over cheese; cover.

Bake at 350 degrees for 30 minutes or until cheese is bubbly. Remove from oven; let stand for 15 minutes before serving. Yield: 6 servings.