1 can cream of chicken soup
12 tortillas (or I've used chips)
1 can green chilies
1 can chicken broth
1 c. onions, diced
1 c. celery, diced
2 c. Monterey cheese
2 c. cheddar cheese
16 oz. picante
2 c. cooked chicken, diced

Add onions and celery to broth and cook until tender. Add chicken, soup, 1/2 to 3/4 of cheese, chilies and mix. Add tortillas (that have been torn in pieces). Pour in dish. Pour picante over mixture and sprinkle with rest of cheeses. Bake at 350 degrees for about 45 minutes.