1 (3-4 lb.) chicken, cooked & deboned
1 c. Cheddar cheese, grated
1/4-1/2 c. jalapeno peppers (jalapeno peppers can be substituted with chopped green chilies
1 pkg. corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 c. chicken broth

Line 9 x 13 inch pan with tortillas. Mix soups together. Layer chicken over tortillas. Cheese over chicken and peppers over cheese. Spoon soup and peppers. Pour broth over all. Bake at 350 degrees until bubbly.