1 whole chicken (or 4 chicken
breasts), cooked and diced
1 pkg corn or flour tortillas
1 stick of butter
1 onion, chopped
1 can green chilies
1 can cream of chicken soup
1 can evaporated milk
1 cup grated cheese
Melt the butter, add the onion and green chilies, and cook until tender.
Mix the soup and milk, then add to the mixture.
Line a dish with tortillas and follow with a layer of chicken.
Pour 1/2 of the mixture on top.
Repeat the process, ending with the soup mixture.
Top with cheese and bake at 375 degrees F for 25-30 minutes.