1 fryer
2 cans cream of chicken soup
1 can evaporated milk
1/2 c. chicken broth
12 tortillas torn in half
1 med. onion, chopped
1 sm. can chopped green chilies
1 lb. cheese, grated

Boil fryer 2 hours. Save broth. Debone and cube chicken. Combine soup, milk and 1/2 cup chicken broth to make sauce. Using 1/3 of the tortillas, layer bottom of 9 x 14 inch pan. Put on 1/3 each of the onions, chilies, chicken, cheese, and sauce. Repeat twice. End with sauce and cheese. Bake at 350 degrees for 35 minutes until bubbly. May make ahead and refrigerate until ready to cook.