1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 oz. can chopped green chilies
1 can evaporated milk
2 c. chopped boned chicken, cooked
1 dozen corn tortillas
1/2 to 1 lb. long horn cheese, grated
1/2 c. finely diced onions

In medium saucepan heat soup, milk, and chilies. Place chopped chicken meat in a small saucepan. Spoon enough soup mixture in meat. Make a pasty consistency. Layer in 8 x 12 casserole tortilla, chicken, onions, soup and cheese. Continue to layer. Put last of soup mixture on top. Sprinkle with cheese. Bake at 375 degrees for 10-15 minutes.