1 (3 to 4 lb.) chicken, stewed and cut in bite size pieces
12 corn tortillas
1 (13 oz.) ca evaporated milk
2 cans cream of chicken soup
1 med. onion, chopped fine
1 lb. Cheddar cheese, grated
2 (4 oz.) cans whole green chilies, drained and cut up

Dip tortillas in hot oil for a few seconds to soften. Make sauce with chicken, chilies, soup, and mild. Place a layer of 6 tortillas in a greased oblong baking pan, a layer of cheese and onion, and a layer of sauce with chicken. Repeat second layer of same. Place, uncovered, in oven at 350 degrees for 1 hour or until casserole is "bubbly" hot.