4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup onions (chopped)
1/2 cup celery (chopped)
1/4 cup chopped jalapeno peppers
4 lg. toritillas
1 lb. Velveeta cheese (separated)

Boil chicken until tender, cool and chop. Make a sauce with soups, onions, peppers, celery and 3/4 of cheese. Mix chopped chicken into sauce. Place strips of tortillas into baking dish, cover with 1/2 of sauce. Add another layer of tortilla strips and the rest of the sauce. Top with the rest of the cheese.

Bake for 30 minutes at 350°F.