El Paso Chicken Enchiladas - cooking recipe

Ingredients

2 (10 3/4 oz.) cans cream of chicken soup
2 c. evaporated milk
1 (4 oz.) can chopped green chilies
12 to 16 corn tortillas, torn into pieces
1 large chopped onion
4 c. cubed chicken
8 oz. grated American cheese

Preparation

Mix soup, milk and chilies in medium saucepan and heat.
Line a greased 3-quart casserole dish with tortilla pieces and add onion, chicken, soup mixture and cheese.
Bake at 350\u00b0
for 30 minutes.