2 cans cream of chicken or celery soup
1/2 can water
1 lg. onion, chopped coarsely
2 (4 oz.) cans Ortega green chilies
1 doz. corn tortillas
3/4 lb. med. or sharp Cheddar cheese
3/4 lb. Jack cheese (grated together)

Simmer soup, water, onion and chilies 15 minutes, stirring frequently. Cut tortillas in quarters. Spray baking dish (10 x 13 inch) with Pam. Layer tortillas, soup mixture and grated cheese ending with cheese. Bake 30 to 45 minutes at 350 degrees until golden brown. Cool 5 minutes. Serves 6. Can be doubled.