Heat oven to 375°F. In a 10inch skillet add half the oil and heat on medium/high. Briefly cook tortillas one at a time in oil on both sides, just to soften. Add more oil as needed. Drain them on paper towels. Combine chicken, soup, milk, green chiles, garlic powder, salt and pepper. Dip six tortillas in the soup mixture on one side and lay soup side down in pan, covering the bottom completely. Top with 1/3 of the soup mixture and about 1/3 of the cheese. Repeat process to make two more layers. It’s not necessary to dip the tortillas on the second and third layers. Cover the top completely with cheese. Bake for 30-45 minutes or until bubbly and lightly browning on edges. Remove from oven and let sit for at least 5 minutes before cutting and serving. We usually have refried beans and a simple salad of lettuce and tomato on the side. Serves 6-8
