1. You will need 2 4.5 qt baking dish or casserole dish. 2. Preheat oven to 420 degrees. 3. Shred chicken and place to the side. 4. Place vegetable oil in small round skillet and heat on medium-high heat until oil is hot. 5. Place tortillas in oil, one at a time quickly flipping them. Only letting them sit in the oil quickly enough to get flexible but not break. Blot on paper towel lined plate and place to the side. 6. Combine all canned ingredients and milk in large mixing bowl and mix with spoon or whisk until you form a creamy but thick smooth consistency. Hence the little amount of milk. Add more milk if needed to smooth out the soup. 7. Stir in chicken to the soup mixture. 8. Spoon a small amount of the soup mix to the bottom of a 4.5 qt baking dish or casserole dish. 9. Lay down 6 tortillas at bottom of dish, lining them up 3 by 3 side by side. Spoon mixture over the tortillas enough to cover tortillas. Sprinkle with cheese and repeat the process to make another layer. 10. Place dish in preheated oven and bake for 20 minutes or until warm and cheese is melted. 11. These measurements make enough for 2 baking or casserole dishes. Feel free to adjust accordingly. 12. Enjoy! ---------------------------------------------------------------------------
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