1 (10 oz.) can cream of chicken soup
1/3 cup milk
2 (4 oz. ea.) cans green chilies, seeded and chopped
2 tsp. Tabasco sauce
9 to 12 corn tortillas, quartered
2 cups chicken or turkey, cooked, diced
1 cup onion, diced
1 cup tomato, diced
8 oz. Monterey Jack cheese, shredded

GARNISH:

2 tsp. paprika
green onions, chopped
radishes, sliced

Preheat oven to 350°F. Lightly grease pan.

Combine soup, milk, chilies and Tabasco sauce. Layer 4 to 6 tortillas in pan. Spread 1 cup of cooked poultry over tortillas in pan. Spread 1/2 cup of onion and 1/2 cup of tomato over poultry in pan. Pour half of soup mixture over pan. Sprinkle half of cheese in pan. Repeat these steps one more time.

Bake at 350°F for 45 minutes. Let stand 15 minutes before cutting. Garnish with paprika, chopped green onions and sliced radishes.