1/4 - 1/2 c. onion, chopped
1 can cream of chicken soup
1 sm. can chopped green chilies, drained
1-2 c. cooked cut up chicken
1/2 - 1 soup can water
8 - 10 corn tortillas
Velveeta or grated cheese to taste

Fry onion in small amount of fat until tender. Add soup, chilies, chicken and water. Heat until it starts to bubble then remove from heat. Tear up half of the tortillas and line the bottom of casserole. Spoon half of chicken mixture over tortillas. Dot with cheese (use quite a bit). Tear up remaining tortillas and put on top of cheese. Use remaining chicken mixture, ending with more cheese on top. Microwave 15 minutes. Or cover and bake at 350 degrees for 20 to 30 minutes. Yield: 4 to 5 servings.