2 c. cooked chicken
1/3 c. chicken broth
15 oz. can mild or hot enchilada sauce
5 oz. can evaporated milk
8 - 12 corn tortillas
1 lb. grated cheese (cheddar or Monterey Jack)
1 c. chopped green chilies (or to taste)
1 med. onion, chopped

Combine chicken broth with enchilada sauce and milk. Layer half the tortillas in 9 x 13 inch casserole. Top with chicken, 3/4 of cheese, chilies and onions. Add remaining tortillas and cheese. Pour chicken broth sauce over casserole and bake for one hour at 350 degrees. Serves 10. Freezes well.