Ingredients:
12 corn tortillas
13 ounce can evaporated milk
1 bell pepper, chopped
3 cups chicken, diced
2 cans cream of mushroom soup
1 onion, chopped
1 small can diced chilies
1 lb. grated cheese
Directions:
Brown tortillas slightly in hot oil. Saute onion, pepper and chilies. Combine soup and milk and add to onion mixture. Line greased baking dish with layer of tortillas. Add chicken and cheese and soup mixture. Continue to layer until all ingredients are used. Let sit in fridge over night to allow flavors to blend. Bake at 350 degrees for 30 minutes.
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