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1 cooked, deboned chicken
broth from chicken
1 c. chopped celery
1 c. chopped onion
1 (4 oz.) can chopped mild
green chilies
2 cans soup (optional choice
either both cream of
mushroom or 1 cream of
mushroom and 1 cream of
12 corn tortillas
4 c. grated Cheddar cheese

Boil onions and celery until tender (I boil in 1 1/2
cups of the chicken broth). Put chicken pieces, onion, celery,
2 cans soup, 1 can full of chicken broth and green chilies.
(If sauce is too thick, add milk or water to thin.)
Grease 9 x 12-inch pan. Layer first, corn tortillas;
second, sauce; third, cheese. Make two layers of each; end
with cheese on top. Cover with foil. Bake at 350 degrees for 1 hour.
Remove foil and bake 30 to 35 minutes.

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