Green Enchilada Casserole

• 72 inches corn tortillas, broken in pieces
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 (5 1/3 ounce) can evaporated milk
• 1 (5 ounce) can white chicken meat, drained
• 1 (4 ounce) canchopped green chilies, drained
• 1 small onion, chopped
• 1 cup shredded cheddar cheese

1. Arrange tortillas in bottom of 2-quart shallow casserole; set aside.
2. Combine soup, milk, chicken, chiles, and onion in a large saucepan; bring to a boil over medium heat, stirring often.
3. Pour chicken mixture over tortillas; sprinkle with cheese.
4. Bake at 350F for 20 minutes.

corn tortillas, cream of mushroom soup, cream of chicken soup, milk, white chicken meat, green chilies, onion, cheddar cheese

Taken from www.food.com/recipe/green-enchilada-casserole-92640 (may not work)