12 corn tortillas
1 cream of mushroom soup
1 cream of chicken
1 sm. can evaporated milk
1 chicken, cooked and deboned
4 oz. can green chilies, chopped
1 onion, chopped
1/4 lb. cheese

Arrange tortillas in bottom of 2 quart shallow casserole pan. Combine soups, milk, chicken, chilies, and onion in saucepan, bring to a boil, stirring often. Pour chicken mixture over tortillas, sprinkle with cheese. Bake at 250 degrees for 20 minutes.