1 can Cream of Chicken soup
1/2 c. onion, chopped
6 corn tortillas, cut in thin strips
3/4 c. milk
1 (4 oz.) can chopped green chiles
2 c. turkey, cut up
1 c. shredded Cheddar cheese

in bowl mix well the soup, milk, onion and chiles. In greased 8 inch square baking dish layer half of the tortilla strips. Top with half of the meat, spoon half of soup mixture over turkey and sprinkle with half of the cheese. Repeat layers, cover and refrigerate over night. Bake covered 1 hour at 350 degrees or until hot and bubbly. Makes 4 servings.