4 boneless and skinless chicken breasts
1 can cream of chicken soup
1 (10-12 oz.) can evaporated milk
1 sm. can diced chiles (mild or hot)
2 c. grated mild longhorn cheddar cheese
1 pkg. tortillas, corn or flour

Cook chicken breasts in microwave until almost done. Combine cream of chicken soup and evaporated milk in saucepan. Heat until warm and creamy. Dice up chicken.

Put small amount of soup-milk mixture in bottom of 9x13 glass pan to coat bottom. Put layer of tortillas down to fit pan. Put on 1/3 of diced chicken, 1/3 of remaining sauce, 1/3 chiles, and 1/3 cheese. Repeat layers twice. Bake at 350 degrees for 35-40 minutes until bubbly. Feeds 6-8.