Chicken Challipa

I got this recipe from the Junior League at Home cookbook. It came frome the Junior League of Cincinnati, OH's ...I'll Cook When Pigs Fly cookbook. Preparation is really easy, and you can clean up as it sits in the oven. The corn tortillas really make this dish, and the crunchy onions make a good addition, too! I think this would be easy to make and freeze for later use or for a friend. I split this recipe in half and had no problems.

Ingredients:
2 (10 and 3/4 ounce) cans cream of chicken or mushroom soup, undiluted
1 cup sour cream (I used light)
2/3 cup milk
1 (7-ounce) can diced green chilies, drained
1 medium onion, diced
4 or 5 green onions, chopped
12 corn tortillas, quartered
4-6 chicken breast halves, cooked and shredded or cubed
4 cups (16-ounces) grated Longhorn (Colby) cheese (I used mexican blend)

Directions:
Preheat oven to 350-degrees F. Combine the soup, sour cream, milk, chilies, onion, and green onions. Spread a small portion of the sauce in a greased 13x9x2-inch baking pan. Arrange half of the tortilla wedges, overlapping slightly, on the sauce. In this order, layer all of the chicken, half the remaining sauce, half the cheese, the remaining tortillas, sauce, and cheese.
Bake, covered, for 30-minutes. Reduce the oven temperature to 325-degrees F, remove the cover, and bake for another 30 minutes.