2 lbs. cooked chicken
2 cans cream of chicken soup
6 oz. can evaporated milk
1 (12 oz.) Ortega green chili salsa
1 1/2 lbs. Cheddar cheese
1 dozen corn tortillas

Combine soup, milk and salsa in bowl. Layer 6 tortillas in glass pan, spread chicken over tortillas, salsa mixture and cheese. Repeat layers. Bake at 350 degrees for 1 to 1 1/2 hours.