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CHICKEN JUANITA 
1 lg. onion
1 c. celery
1 can green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken stock
1 cooked chicken, cut in bite size pieces
2 or more cups grated Cheddar cheese
1 doz. corn tortilla, cut in pieces
Butter to saute vegetables

Saute onion, celery. Add sups, broth and chilies, cooking until bubbly. Add chicken. In large pan layer with half tortillas, 1/2 soup mixture, 1/2 cheese. Repeat layers. Bake 45 minutes at 350 degrees.

Can prepare day ahead and refrigerate until time to bake.

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