A pkg. corn or flour tortilla shells
2 c. shredded cheese
1 can cream of chicken soup
1 1/2 c. milk
1/2 c. chopped onions
1 can chopped green chilies

Season shells with salt and pepper. Dip shells in skillet sprayed with Pam, just enough to warm. Heat rest of ingredients in skillet until heated through. Put a layer of shells in rectangular Pyrex dish; a layer of cheese and cover cheese layer with half of the heated sauce. Another layer of tortillas and repeat with cheese and sauce. Bake 45 minutes at 350 degrees (covered).