1 lb. ground beef, cubed pork or cooked chicken
1 can cream of celery soup
1 can evaporated milk
1 (4 oz.) can diced green chilies
6 tortillas
1/2 chopped onion
1 lb. grated Monterey Jack cheese

3 quart casserole. Fry meat, drain. (If using pork or chicken, cut cooked meat into bite-size pieces.) Add milk, soup and green chilies. Heat meat mixture but do not boil. Cut tortillas in fourths.

Line the bottom of the casserole with tortillas, layer 1/2 the meat mixture over the tortillas, sprinkle 1/2 of the onion and 1/2 the grated cheese. Start layers again starting with tortillas and ending with cheese. Bake 30 minutes at 325 degrees. Serves 4-6.