1/2 onion, chopped
1/2 stick butter
1 can cream of chicken soup, undiluted
1 sm. can evaporated milk
1 can diced chili, green
1 c. diced Velveeta cheese

Saute onion in butter. Mix all together over low heat. Soften tortillas in hot fat (oil) and line casserole dish with layer of tortillas and soup mixture (alternate) until all is used. Pop into 350 degree oven for about 20 minutes.