Chopandiangas - cooking recipe

Ingredients

1 doz. corn tortillas
1 c. hot fat
1 chicken, cooked and boned
4 green chili peppers, chopped (canned style)
1 clove garlic, chopped
2 tsp. chopped onion
1 large tomato, chopped
1 1/2 c. chicken broth
1 large can evaporated milk
1 lb. Monterey Jack cheese, grated
salt and pepper to taste

Preparation

Dip tortillas in hot fat to soften; blot excess fat from tortillas with paper towels.
Arrange 6 tortillas in a 13 x 2-inch baking dish.