2 (7 oz.) cans green chilies, whole
6 flour or corn tortillas
Oil
Salt & pepper
1 1/2 c. shredded Jack cheese
1 (10 oz.) can mushroom soup
3/4 soup can of milk

Remove seeds from chilies, drain chilies. Fry tortillas slightly in hot oil and place 2 tortillas in a 9 inch square pan (baking dish). Top with chilies, layer and add layer of cheese. Repeat layers with remaining tortillas, chilies and cheese. Mix soup and milk, salt and pepper to taste. Pour over layered mixture. Bake at 350 degrees for 45 minutes. Cool and slice into squares.