8 servings **5 points per serving
12 corn tortillas
2 cans cream of mushroom soup
1 can evaporated milk (or 10 oz. regular milk)
small can of chopped green chilies
chopped onions to taste
1-2 cooked chicken brests
1/2 cup grated cheese
fry tortillas until soft in a bit of oil, dab to remove extra grease. Saute onions and chilies. Add rest of ingredients then pour over 6 tortillas lining the bottom of pan. Put 6 more tortillas over top and then pour the rest of the mixture over top. Sprinkle with cheese and bake at 350 degrees for 20 to 30 minutes.
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