You will need a 2 quart casserole dish (greased) and 12 corn tortillas. Combine in mixing bowl:

10 oz. can mushroom soup
1/3 c. milk
1 1/2 c. shredded chicken
1/2 tsp. salt
1/2 tsp. garlic salt
1/4 c. chopped green chilies
1/2 c. chopped onion

Heat 1/2 inch shortening in heavy pan to medium-high heat. Quickly dip each tortilla into shortening to soften. Drain. Alternate ingredients in casserole dish, beginning with tortillas. Cover dish and bake 25 to 30 minutes at 350 degrees. Serves 4.