1 pkg. corn tortillas
1 lg. onion, chopped
8-12 oz. cheddar cheese, shredded
1/2 pt. sour cream
1 can green chilies, chopped
1 can evaporated milk
1 can boneless chicken
2 cans cream of chicken soup

Oil skillet and lightly saute onions. Tear tortillas to silver dollar size and add to skillet with remainder ingredients except for sour cream. Simmer over low heat for 30 to 40 minutes. Add sour cream 5 minutes before serving.

This is from New Mexican family which will vary from California style Mexican food due to the Indian influence. Like any Mexican food it is best to cook it slowly over low heat. Fresh chicken or green chilies 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.