Chicken Enchilada Casserole - cooking recipe

Ingredients

2 c. cooked chicken in bite size pieces
2 doz. corn tortillas, cut in quarters
1 can diced green chilies
1 medium chopped onion
1 lb. Jack cheese
2 cans cream of chicken soup
1 1/2 cans (or 1 large and 1 small) evaporated milk
salt and pepper to taste

Preparation

Layer chicken, then tortillas, chilies, onions and cheese in a 9 x 12-inch pan.
Mix together soup, milk, salt and pepper; pour 1/2 of soup mixture over all.
Repeat layers.
Bake at 350\u00b0 for 25 minutes.