5 oz. can boned chicken, chopped up
1 can cream of chicken soup
8 oz. sour cream
1 sm. can evaporated milk
4 oz. can chopped green chilies
1/2 c. chopped onion
1 lb. Longhorn cheese, grated
1 dozen corn tortillas

In small amount of oil fry a dozen tortillas (one or two at a time) turning over just until they begin to puff up. (This just takes a few seconds if your oil is nice and hot.) Drain on paper towels.

Combine chicken, soup, sour cream, milk, chilies, and onions in saucepan and heat. Layer tortillas, sauce mixture, and cheese. I use a 9 x 13 Pyrex dish, putting 6 tortillas on the bottom (they overlap), then 1/2 the sauce mixture, and 1/2 the cheese.