2 cans cream of chicken soup
1 lg. plus 1 sm. can evaporated milk
6 (5 oz.) cans deboned chicken
8 oz. Cheddar cheese, shredded
1 sm. can green chilies, chopped
18 corn tortillas, quartered
1 med. onion, chopped
8 oz. Jack cheese, shredded

Mix soup, milk and chilies, heat through. Butter a large casserole dish and layer with tortillas, 2 cans of chicken, onions, soup and 1/3 of cheese. Repeat until ingredients are gone. Bake at 325 degrees for 45 minutes.