Mama'S Chicken Enchilada Casserole - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cream of chicken soup
2 (4 1/2 ounce) cans diced green chilies
1 onion, chopped
10 ounces cheddar cheese, grated
12 corn tortillas
4 -5 chicken breasts, boiled and torn in pieces
1 (12 ounce) can milnot original evaporated milk

Preparation

Heat soup, Milnot, and chiles in medium saucepan over medium-low heat, stirring occasionally, until heated through.
While heating soup mixture, tear each tortilla into quarters.
In 13\" x 9\" casserole dish, layer tortillas, chicken, soup mixture, and cheese until all are used.
Bake at 350 degrees for approximately 45 minutes or until hot and bubbly.