1 whole fryer chicken
1 c. broth
1 can cream of mushroom soup
1 can cream of celery soup
1 (3 oz.) can chopped green chilies
1/4 to 1/2 c. onion, c hopped
2 c. grated cheddar cheese
12 corn tortillas

Boil chicken until done. Remove and cool. Remove 1 cup broth. Bone chicken. Mix soups, onion, chilies and chicken. Cut corn tortillas into fourths. Layer in 13 x 9 x 2 inch glass dish, the soup mixture, tortillas and cheese. Layer until all ingredients are used. Bake at 350 degrees until cheese is melted or bubbling.