1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can green chilies (or jalapenos)
Cheddar cheese
Flour tortillas (8 big or 10 sm.)
1 lb. cooked chicken, cubed
1 med. onion, chopped
1 can evaporated milk OR 1 c. sour cream
1 can enchilada sauce

Steam tortillas. Saute onion and chilies in 1 tablespoon butter; add soups, milk, enchilada sauce and heat to boiling. Add meat and bring back to boiling.

Layer tortillas, sauce mixture, then cheese in greased 13x9x2 pan until all ingredients are used, ending with cheese. Bake at 350 degrees until cheese melts (approximately 30 minutes).