2 large cans chicken in water, drained
1 can cream of chicken soup
milk and water to equal 1 soup can
3/4 tsp garlic powder
1 tsp taco seasoning
2 c. grated cheese, plus 1/2 c. for topping
1 c. sour cream
1/3 c. diced onion
2 cans chopped green chili
corn totillas
in a large bowl mix first nine ingredients. layer sauce and totillas in a 9x13 pan, beginning with the sauch and ending with the sauce. top with 1/2 c. shredded cheese. cover with foil and bake in a 350 degree oven for 35 minutes or until cheeses are bubbly. uncover for the last 10 minutes so that the top will brown.
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