Easy Mexican Chicken Casserole

By sybrmom

Ingredients

• 2 cans cream of chicken soup
• 1 large can evaporated milk
• 24 corn tortillas, cut into quarters
• 1 lg white onion, diced small
• 2 cups chicken, cooked and shredded
• 2 large cans diced green chilies
• 1 lb monterey jack cheese, shredded

Preparation

Step 1

Heat soup and milk. Do NOT boil. Grease 9x13 casserole. Layer 1/2 each ingredient as follows:

tortillas
chicken
onion
chilies
soup
cheese

Repeat layers ending with cheese. Bake 325 degrees 30-40 minutes.