1 (10 1/2 oz.) can cream of chicken soup
1 (10 1/2 oz.) can cream of mushroom or celery soup
1 c. white wine or chicken broth
1/2 c. chopped green chilies or green pepper
1 tbsp. lemon juice
1 tsp. onion powder
1/4 tsp. garlic powder
1 1/2 tsp. oregano, divided
6 tortillas
3-4 c. cooked, diced chicken or turkey
Chopped tomatoes for top
Shredded cheese for top

Combine soups, wine/broth, chilies/peppers, lemon juice, onion and garlic powder and 1 teaspoon oregano; heat.

Tear or cut tortillas in pieces (1 1/2"); fold into soup mixture. Let stand for 20 minutes.

Fold in chicken/turkey. Put into 2 quart baking dish. Sprinkle top with cheese, tomatoes and 1/2 teaspoon oregano. Bake in moderate oven, 375 degrees, about 30 minutes, uncovered. Let stand a few minutes before serving. Serves 4 to 6.