Mexican Chicken - cooking recipe

Ingredients

2 chickens, boiled, boned and cut into pieces
2 cans cream of chicken soup
1 large can evaporated milk
1 can Ortego (green) chiles, chopped
1/2 lb. or more Cheddar cheese, grated
8 tortillas, fried quickly in hot oil
2 to 3 jalapeno peppers (if desired)

Preparation

Heat soup, milk, chicken and peppers in saucepan.
Layer in 9 x 13-inch baking dish, starting with tortillas, then sauce; repeat. Bake, uncovered, at 350\u00b0 for 30 minutes.
I doubled the recipe for dinner for seven and it was a hit!