2 c. chopped cooked chicken
1 soup can milk
1 sm. can green chilies, chopped
6 tortillas
2 tbsp. bacon drippings
1 can cream of mushroom soup
2 c. grated mild cheddar
1/4 c. chopped jalapenos
1 med. onion, chopped

Pressure cook chicken and chop up. Mix together soup, milk and one cup cheese. Heat until blended. Stir in chicken. Saute onion in bacon drippings and add chopped chilies and jalapenos to heat, then add to soup mixture.

Grease with butter a 9x13 or 12x12 pan. Cut each tortilla into about 6 pieces and arrange in layers with sauce, ending with sauce. Sprinkle with remaining cheese; add more if desired and bake at 400 degrees for 30-40 minutes until cheese is bubbly. (Can use hamburger instead of chicken.)