3-4 c. chopped, cooked chicken
1 doz. corn tortillas, cut up
1 can cream of mushroom soup
1 c. milk
1/2 tsp. grated onion
4 oz. can diced green chilies
1/2 lb. grated Monterey Jack cheese
1/4 lb. grated Cheddar cheese

Mix soup, chilies, milk and onion. Butter a 9 x 12 inch baking dish and put in 2-3 tablespoons of above mixture. Using half of the tortillas, chicken and sauce and half of the cheeses, layer the ingredients in the pan. Repeat with remaining ingredients. (Add a little more milk on top if needed.) Bake at 300 degrees for 45 minutes.