2 cans cream of mushroom soup
1/2 c. diced onions
1 c. diced green chiles
1 c. milk
1 c. shredded chicken
1 c. shredded cheese
1 pkg. corn tortillas

Put in blender cream of mushroom soup, onions, green chiles and milk. Add garlic salt to taste. Dip corn tortillas into oil. Then dip each corn tortilla into the gravy. Put into casserole dish layering each corn tortilla into mixture then into dish then put chicken and cheese on top of each layer. Microwave casserole for about 10 minutes.