1 lg. onion, chopped
3 tbsp. butter
1 13 oz. can evaporated milk
2 cans cream of chicken soup
2 4 oz. cans green chilies, chopped
3 5 oz. cans boned chicken
12 corn tortillas
2 cups grated cheddar cheese

Saute onion in butter. Add evaporated milk and chicken soup. Stir until smooth. Add chilies and chicken. Stir all together.

Grease a 9x13 inch glass cake dish. Line dish with 6 tortillas, pour half of chicken mixture over them and sprinkle with half the grated cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Cover dish loosely with aluminum foil and bake for 45 minutes at 350°F.

Makes 6 servings.