| | Directions | | Mix soup, milk, onion & chilies. Butter a large casserole (9"x13"), and place the water in the dish. Arrange half the tortillas evenly along the bottom of the dish, then spread half of the chicken atop the tortillas. Pour 1/3 of the sauce atop the chicken layer, then repeat layers ending again with the sauce. Top with cheese. Best if refrigerated for 24 hours. Bake at 350° for 1 1/2 hours (if refrigerated) or 45 minutes (if not previously refrigerated). Serves 6. |
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| Ingredients | | - |  | 4 Cooked chicken breasts (slices or strips) |
| - | | 4 Corn tortillas cut to 1 inch strips |
| - | | 1 can cream of chicken soup |
| - | | 1 can cream of mushroom soup |
| - | | 1 can evaporated milk |
| - | | Green onions |
| - | | 2 cans diced green chilies (small cans) |
| - | | 1 pound cheddar or jack cheese |
| - | | 2 tablespoons water |
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