1 can cream of chicken soup
1 sm. can chopped green chilies
1 med. onion, chopped
1 c. water
1/2 tsp. salt
2 pkg. corn tortillas, cut in small pieces
1 lb. Colby and Longhorn cheese, grated
1 head lettuce, cut up

First 5 ingredients in saucepan, bring to boil, remove from heat, stirring so as not to stick.

In casserole dish place some of tortillas then cover with sauce and sprinkle with cheese. Continuing in layers until all sauce used. This will be quite wet, but shells will soak up a lot.

Bake at 350 degrees for 45 minutes let set 15 minutes. Spoon out onto plate and surround with shredded or finely cut lettuce and sprinkle with cheese and sliced tomatoes.

Also serve with Spanish rice and/or pinto beans and chili cheese corn bread. Serves 5 to 8.