3 cans cream of mushroom soup
4 (4 oz.) cans green chilies, diced
1 bunch chopped green onions
12 corn tortillas
2 lb. Cheddar cheese, shredded
3 lb. boiled chicken breasts, cut in bite-sized pieces

Cut the tortillas in fourths, and fry in oil, not too crisp. Layer in casserole the tortillas, onions, chicken, cheese and then soup mixed with chilies. Prepare in the morning and refrigerate until serving time. Bake at 350 degrees for 1 hour.