1 can cream of mushroom soup
1 soup can of milk
1/2 cup minced onion
4 oz. can chopped green chiles
12 corn tortillas
1 can boned chicken
1/2 lb. grated cheddar cheese
Shortening or cooking oil
Preparation:
Combine soup, milk, onion, and chiles in saucepan and heat. Fry tortillas in thin layer of hot oil for a few seconds. In a greased casserole 12 x 8 x 2 inches, alternate layers of soup mixture, tortillas, chicken and cheese using two tortillas per layer. Bake uncovered at 400° for 30-35 minutes.
Serving Suggestion:
Refried beans and warm flour tortillas make good side dishes. For additional spice, pass a bowl of whole jalapeño peppers.
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