2 c. shredded chicken
1 can Campbell's cream of chicken soup
1/2 doz. corn tortillas
2 c. shredded mild Cheddar cheese
1 can Ortega green chilies
1 c. milk

Spread one half can of cream of chicken soup on bottom of 9 x 9 inch baking dish. Cut tortillas in strips. Layer tortillas, chicken, cheese and chilies enough to make 2 layers. Take remaining soup and mix with 1 cup milk, pour over top of casserole. Bake at 350 degrees for 1 hour. Serves 4.