12 (6 inch) corn tortillas, broken in pieces
1 (10 1/2 oz.) can cream of mushroom soup, undiluted
1 (10 1/2 oz.) can cream of chicken soup, undiluted
1 (5 1/3 oz.) can evaporated milk
1 (5 oz.) can chunk white chicken, drained
1 (4 oz.) can chopped green chilies, drained
2 sm. green onions, chopped
1 c. (1/4 lb.) shredded cheddar cheese
1/8 tsp. each salt, white pepper, and ground cumin

Arrange tortillas in bottom of a 2 quart shallow casserole; set aside. Combine soup, milk, chicken, chilies, and onion in a large saucepan; bring to a boil over medium heat, stirring often.

Pour chicken mixture over tortillas; stir to mix sauce throughout; sprinkle with cheese. Bake at 350 degrees for 20 to 25 minutes. Yields: 6 to 8 servings.