Chicken Enchilada Casserole - cooking recipe

Ingredients

2 c. chicken, cooled, boned and cubed
2 cans cream of chicken soup
1 large can evaporated milk
1 small can chopped green chilies
1 onion, chopped
1 stick butter or margarine
1/2 lb. grated cheddar
12 tortillas, cut into 1-inch strips

Preparation

Saute onion in 2 tablespoons of butter.
Add green chilies and cook until clear, about 5 to 10 minutes.
Add soup and milk; bring to boil.
Soften tortilla strips in skillet with melted butter.
In a buttered 13 x 9-inch baking dish, layer tortillas, chicken soup mixture and cheese.
End with cheese on top.
Bake at 325\u00b0 for 30 minutes.