1 onion
1 tsp. garlic salt
1 can cream of celery soup
1 can cream of chicken soup
1 (8 oz.) can diced Ortega chilies
1 1/2 c. chicken broth
3 cooked and cubed chicken breasts
1/2 lb. shredded Cheddar cheese
1/2 lb. shredded Monterey Jack cheese
1 pkg. corn tortillas, broken

Saute onion. Combine onion, garlic salt, soups, chilies, broth, chicken, and cheese in large bowl. Line greased casserole dish (9 x 13 inch) with tortillas. Cover with half of mixture. Repeat layers. Bake 45 minutes at 350 degrees.