Luna's Green Enchilada Casserole

• 1 lb chicken breast
• 1 medium onion (chopped)
• 1 cup roasted green chili pepper (chopped)
• 1 (12 ounce) can evaporated milk
• 1 (26 ounce) can cream of chicken soup
• 18 corn tortillas
• 3 cups cheddar cheese (shredded)
• 12 cup vegetable oil
• 2 teaspoons garlic salt

1. Boil chicken breast with 2 tsp garlic salt.
2. Shred into small pieces.
3. Reserve water.
4. Combine chicken, onion, green chilie, evaporated milk, cream of chicken soup and reserved water to desired consistency.
5. Add salt pepper and garlic to taste.
6. Bring to boil, reduce heat and simmer for 10 minutes.
7. Fry tortillas in hot oil and layer six tortillas, sauce mix to cover and 1 cup of cheese three times in a 15 x 10 casserole dish.
8. Bake for 30 minutes at 350F.

chicken breast, onion, green chili pepper, milk, cream of chicken soup, corn tortillas, cheddar cheese, vegetable oil, garlic salt

Taken from www.food.com/recipe/lunas-green-enchilada-casserole-342058 (may not work)