Chicken Mexicala

4 skinless, boneless chicken breast halves - cooked and chopped

1 cup chopped onion

1 (4 ounce) can chopped green chile peppers

1 (5 ounce) can evaporated milk

1 (10.75 ounce) can condensed cream of mushroom soup

12 (6 inch) corn tortillas

1 cup shredded Cheddar cheese

In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.

Preheat oven to 350 degrees F (175 degrees C).

In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.