2 1/2 c. diced, cooked chicken
1 (14 oz.) can evaporated milk
1 can cream of chicken soup
1 pkg. taco seasoning
1 med. onion, chopped
1/2 c. celery, chopped
1/2 (2 oz.) can chopped green chilies, drained
6 corn tortillas, torn into 1" pieces
3/4 c. shredded cheddar or colby cheese

Or the whole can if you like spicy hot.

Mix all but tortillas together in 2 quart casserole. Microwave on high for 11 to 13 minutes. Line bottom and sides of another bowl with tortillas. Add chicken mixture. Return to microwave for 1 minute. Can also serve with shredded lettuce, sour cream, green onions on top.