1 (approx. 3 lb.) fryer, 4 c. meat, boiled, boned & cubed
2 cans cream of chicken soup
1 (12 oz.) can evaporated milk
1 (4 oz.) can diced green chilies
1 sm. onion, chopped
1/2 c. water
10-12 corn tortillas
1 lb. Monterey Jack cheese, grated

Cook chicken 1 1/2 to 2 hours.

Mix soup, milk, chilies, chicken, onion and water in saucepan. Heat thoroughly but do not boil. Butter 9"x13" baking dish. Line dish with 5 to 6 tortillas. Cover with half of the sauce and half of the cheese. Repeat with 5 to 6 tortillas, sauce and top with cheese. Bake 30 to 35 minutes at 350 degrees. (Salt and pepper the sauce to taste.) Serves 8.