1 lg. chicken, boiled and boned
12 tortillas
1 1/2 c. grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can evaporated milk
1 tbsp. (or more) chopped jalapenos or green chiles
1 grated onion

Mix together soups, milk, jalapenos (chiles) and onion. Line buttered casserole dish with torn tortillas. Layer chicken and sauce. Repeat until all is used. Top with cheese. Better if refrigerated 24 hours. Bake at 325 degrees for 1 hour. Serves 10-12.