2 to 3 c. chicken, cooked and diced
1 medium onion, chopped
1 small can green chili peppers, chopped
1 tbsp. butter
2 cans cream of chicken soup
1 soup can full of milk
1 lb. Longhorn cheese, grated
1 lb. Velveeta cheese, cut into squares
1 pkg. corn tortillas

Cook chicken until tender; allow to cool and cut into bite size pieces. Sauté onion and green chilies in butter. Mix soup, milk and Velveeta cheese in large pan; heat until cheese melts. Add onions and green peppers. Stir until well combined. Add chicken and mix well. In a large baking dish, place a layer of tortillas, a layer of chicken mixture and a layer of grated cheese. Repeat layers until dish is filled.

Bake at 350°F for 30 minutes or until bubbly.