Aloma's Chicken and Tortilla Casserole

• 5 chicken breasts, boiled
• 1 (12 ounce) can evaporated milk
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 small onion, diced
• 1 (4 ounce) can Ortega chiles, diced
• 0.5 (4 ounce) can jalapeno peppers, diced
• 12 corn tortillas
• 2 -4 ounces corn chips, crushed
• 8 ounces mild cheddar cheese, grated

1. Cut chicken up into bite size pieces.
2. Mix soups and evaporated milk; set aside.
3. Cut tortillas into long strips.
4. Butter 9x13" baking dish.
5. Layer 1/2 each of the following ingredients - tortilla strips, chicken, onion, chilis, peppers, soups and cheese.
6. Repeat again.
7. Sprinkle with crushed chips to cover.
8. Refrigerate 24 hours!
9. Bake 45 minutes at 375 degrees.

chicken breasts, milk, cream of mushroom soup, cream of chicken soup, onion, chiles, jalapeno peppers, corn tortillas, cheddar cheese

Taken from www.food.com/recipe/alomas-chicken-and-tortilla-casserole-472813 (may not work)