1 pkg. corn tortillas
2 c. cooked chicken
1 c. cream chicken soup
1/2 onion chopped
1 (4.5 oz.) can chopped green chilies
1 lb. grated cheese
peppers or olives for garnish
oil for frying

Put oil to cover bottom of skillet and heat to medium. Place one tortilla at a time in oil just long enough to soften (about 2-3 seconds) on each side. Drain on paper towels. Mix next 4 ingredients, adding a small amount of milk if it seems too thick. Place 6 tortillas in the bottom of a 9 x 13-inch baking dish, over lapping edges. Spoon 1/2 of chicken mixture over tortillas and cover with cheese. Place the next layer of tortillas on cheese, add remaining chicken mixture and top with cheese.

Bake at 350°F for 20 minutes or until bubbly. Garnish and serve hot.