1 (3 lb.) chicken
1 onion
1 c. celery
1 tsp. pepper
1 bay leaf
3 cans cream of chicken soup
1 pt. sour cream
12 corn tortillas
1 (4 oz.) Ortego chili peppers, diced
1 lb. cheddar cheese

Cook chicken with onion, celery, pepper, bay leaf until done (1 hour). Mix soup, sour cream with wire whisk until blended. Cut tortillas in thin strips add to soup mixture. Add chili peppers. Drain chicken saving seasonings except bay leaf. Debone chicken and add chicken seasonings. Add all but 1 cup of the cheddar cheese. Mix well. Pour in 9 x 13 glass baking dish. Add remaining cheese, dot with butter and sprinkle with paprika. Bake at 350 degrees for 45 minutes to 1 hour uncovered. Let sit 10 minutes before serving.