2 c. cubed cooked chicken
3 c. chicken broth
1 (15 oz.) can mild or hot enchilada sauce
1 (5 oz.) can evaporated milk
12 corn tortillas
1 lb. grated cheese
1 c. chopped green chiles
1 med. onion, chopped

Combine chicken broth with enchilada sauce and milk. Layer half the tortillas in 9x13 inch casserole. Top with chicken, 3/4 of the cheese, chiles and onions. Add remaining tortillas and cheese. Pour sauce mixture over casserole and bake for 1 hour at 350 degrees. Freezes well.