2 boneless, skinless chicken breasts cooked and shredded
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 Tbs. minced onion
1 (4 oz.) can diced green chili
1/2 can evaporated milk (4 oz.)
1/2 cup chicken broth (from pot chicken was cooked in)
12 corn tortillas
grated cheese
Quickly fry tortillas in oil to soften. Combine remaining ingredients except for the cheese. Layer in a 9x13 pan starting with 1/3 of the soup mixture, 6 tortillas, 1/2 of remaining soup mixture, 1/2 of the cheese, remaining tortillas, remaining soup mixture and remaining cheese. Bake at 375 degrees for 30 minutes. Let stand 5 minutes.
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