2 cans cream of chicken soup
1 (4 oz.) can chopped green chili peppers
1 can evaporated milk
1-2 cans boned chicken
1/4 tsp. garlic powder
1 lb. cheddar cheese and 1 med. onion, grated together
12 corn tortillas

Heat oven to 350 degrees. Use a 9 x 13 inch Pyrex pan or 2 smaller pans, 6 x 9. No greasing necessary. Heat first 5 ingredients. Soft fry tortillas in oil as needed. Line bottom of casserole with 6 tortillas that have been dipped in soup mixture. Put half of the cheese mixture on top of the tortillas. Add half of soup mixture. Put the rest of the tortillas on (no need to dip) then rest of soup and cheese. Cook until brown and bubbly on top, about 35-40 minutes. Freezes well before and after serving. Do not microwave.