1 can cream of chicken soup
1 c. grated cheddar cheese
2/3 c. evaporated milk
1/2 c. diced mild green chili peppers
1/2 c. chopped green onion
1 1/2 c. crushed tortilla chips
3 c. cooked cubed chicken

Combine soup, 2/3 cup cheese, evaporated milk, chili peppers, and onion and stir to blend. Place 1/2 cup tortilla chips in bottom of 1 1/2 quart casserole dish. Top with half the chicken, then half the soup mixture. Repeat layers. Sprinkle remaining 1/3 cup cheese over top. Bake at 350 degrees 20 to 25 minutes. Garnish edges of dish with remaining tortillas chips and your choice of tomatoes, green pepper slices or sliced ripe olives. Makes 6 cups.