1 can cream of chicken soup
6 oz. diced green chilies
1/2 lb. Colby cheese
1/2 lb. Mozzarella skim milk cheese
1/2 onion
1 pkg. flour tortillas

Mix soup, grated onion, and green chilies in saucepan and bring to boil. Grate cheeses and mix together. Use more cheese, if desired. Don't boil soup to long unless you like it spicy the longer you cook the green chilies, the hotter they get. Spray casserole dish with Pam. Pour soup mixture in bottom of dish just enough to cover bottom of dish. Place layer of tortilla turn into quarters, then layer of cheese, then layer of soup. Alternate until dishfull, ending with cheese on top. Bake at 350 degrees until cheese on top is crispy.