2 c. chopped cooked chicken
1 (5 1/3 oz.) can evaporated milk
1 (4 oz.) can chopped green chilies
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 sm. onion, chopped
8 corn tortillas, cut into 1-inch strips
1 c. cheddar cheese

Combine first 6 ingredients and warm over low heat. Line a lightly greased flat 2-quart baking dish with 1/2 of the tortilla strips. Pour 1/2 of sauce over this. Repeat. Sprinkle cheese on top. Refrigerate for 24 hours. Bake at 350 degrees for 1 hour. Serves 6.