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2 1/2 to 3 c. leftover chicken
or turkey, boned and cooked
2 cans cream of chicken soup
1 large can evaporated milk
1/2 small can diced green
chili peppers
1 medium onion, chopped
1/2 stick margarine
1/2 lb. sharp Cheddar cheese,
8 corn tortillas, cut in
salt to taste

Saute onion in margarine. Add chili peppers, salt, soup
and milk. Add chicken and bring to a boil. When mixture
boils, turn off heat. Layer quartered tortillas, chicken
mixture and cheese in 13 x 9 x 2-inch baking dish, beginning
with chicken mixture and ending with grated cheese. Alternate
layers. Bake in 350 degrees oven for 30 minutes or until mixture
bubbles. Serves 6.

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