1 chicken
2 cans cream of mushroom soup
1 lg. can Carnation milk
1 sm. can green chili peppers, chopped
1 pkg. tortilla chips
1 (8 oz.) pkg. grated Swiss or Velveeta cheese
1 med. onion, chopped & sauteed in butter
1/4 c. chicken broth (saved from cooked chicken)

Boil chicken; cool and debone. Make sauce of soup, milk, peppers, onion and broth. Cook until hot.

Mix in layers: tortillas (broken), chicken, cheese; repeat until all used. Pour sauce over all. This fits in a 13"x9" casserole dish. Bake at 350 degrees until bubbly.