1 pkg. corn tortillas
3 cans cream of chicken soup
1 soup can milk
1 can or jar chopped green chiles
1 lb. Velveeta cheese

Break each tortilla into 4 pieces. Line baking dish with 1/2 tortillas. Mix soup, milk and chiles in saucepan and bring to boil. Pour 1/2 of soup mixture over tortillas. Cover with 1/2 of the Velveeta (sliced). Add another layer tortillas, soup mixture and cheese. Bake at 350 degrees for 40 minutes.