1 whole fryer (boiled)
2 cans cream of chicken mushroom soup
1 large can evaporated milk
1 can Rotel tomatoes (drained)
1 block cheddar cheese
corn tortillas

Boil and debone chicken. Cut tortillas into 1/4 inch strips. Line bottom of 13 X 9 inch pan with tortillas. Place chicken on top of tortillas. Mix soup, milk and tomatoes. Pour over chicken. Put shredded cheddar cheese over top. Cook at 350°F for 30 minutes. Cool for 5 minutes.