1 chicken, cooked, bones removed, cut into bite size pieces
chicken broth
1 can (8 oz.) evaporated milk
1 can cream of chicken soup
1 grated onion
1 small can chopped green chiles, drained
1 can cream of mushroom soup
1/2 lb. grated Jack cheese or mix with Cheddar
1 pkg. corn tortillas, cut into strips

Mix chicken, onion, chiles, milk and soups. Put 2 to 4 Tbsp. chicken broth into bottom of casserole, then layer tortillas, chicken mixture and cheese, using half each time until cheese finishes on top. Cover, refrigerate at least 24 hours.

Bake 1 hour at 300°F.