Ingredients:
72 inches corn tortillas, broken in pieces
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (5 1/3 ounce) cans evaporated milk
1 (5 ounce) cans white chicken meat, drained
1 (4 ounce) cans chopped green chilies, drained
1 small onions, chopped
1 cup shredded cheddar cheese
Directions:
Arrange tortillas in bottom of 2-quart shallow casserole; set aside.
Combine soup, milk, chicken, chiles, and onion in a large saucepan; bring to a boil over medium heat, stirring often.
Pour chicken mixture over tortillas; sprinkle with cheese.
Bake at 350 F for 20 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.