12 corn tortillas
Salad oil or shortening
1 c. cream of chicken soup
1 soup can water or milk
1 (4 oz.) can roasted peeled chopped green chilies
1/4 lb. milk Cheddar cheese, grated
1 med. onion, grated

Fry tortillas in small amount of salad oil until brown and crisp on each side. Drain, combine soup water and green chilies in saucepan. Bring to boil.

Place 1 tortilla in greased 2 or 2 1/2 quart casserole. Sprinkle with cheese and onion. Cover and bake at 350 degrees for 20 minutes. Serve hot. 8 servings.