Chicken Enchilada Casserole - cooking recipe

Ingredients

3 to 4 c. cut up stewed chicken
2 cans cream of mushroom soup
1 (13 oz.) can evaporated milk
1/2 c. chopped onion
1 small can Ortega brand chili pepper (not hot)
1 doz. corn tortillas (not flour), broken in pieces
6 to 8 oz. grated cheese (Cheddar, Swiss, Monterey Jack)

Preparation

Mix first five ingredients.
Layer tortillas, chicken mixture and cheese.
Repeat with cheese on top.
Bake at 350\u00b0 for 20 minutes.