2 chickens, cooked, boned, and diced
2 cans cream of mushroom soup
2 cans cream of celery soup
2 cans cream of chicken soup
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1 onion, minced
2 cans green chilies, chopped (remove seeds)
2 pkgs. corn tortillas
Cheddar cheese, grated

Cook chicken, saving broth; debone and dice. Combine cream cheese, sour cream, and minced onion. Mix well with soups; add chicken and chopped chilies. Heat chicken broth and dip tortillas until limp. Line large casserole dish with tortillas and chicken mixture until all is used up, ending with tortillas. Cover with grated cheese. Bake at 350 degrees about 45 minutes.