I obtained this recipe while working in New Mexico from a family of native New Mexicans. They served it every Friday (Viernes in Spanish) evening in their home. New Mexican food varies slightly from California Style Mexican food due to the Indian influence and the heavy reliance upon green chilies. I find it easy to remember the recipe with 4 fresh and 4 canned ingredients.

4 FRESH INGREDIENTS:

1 pkg. corn tortillas
Lg. onion, chopped
8-12 oz. Cheddar cheese
1/2 pt. sour cream

4 CANNED INGREDIENTS:

1 can green chilies, chopped
1 can evaporated milk
1 can boneless chicken
2 cans cream of chicken soup

Oil skillet and lightly sautee onions. Chop or tear tortillas to silver dollar size and add to skillet with remainder of ingredients except sour cream. Simmer over low heat for 30-40 minutes. Add sour cream 5 minutes before serving.

Like any Mexican food, it is best to cook it slowly over low heat. Fresh green chilies or chicken is better than canned, if available. To add volume or make casserole less rich, add tortillas. To make casserole more rich, add additional soup and cheese.