3 to 4 c. cooked and cubed chicken breasts
2 (10 3/4 oz.) cans cream of chicken soup
1 (5 1/3 oz.) can evaporated milk
1/2 c. chopped onion
1 (4 oz.) can green chilies, chopped
1 doz. corn tortillas, cut in small pieces
8 oz. Cheddar cheese, shredded

Preheat oven to 350 degrees. Mix chicken, soup, milk, onion and green chilies. In greased 2-quart casserole, place a layer of tortillas, layer of chicken mixture and layer of cheese. Repeat layers ending with cheese on top. Bake 45 minutes or until hot and bubbly.