1 pkg. corn tortillas
1/2 lb. Monterey Jack cheese
1/2 lb. cheddar cheese
5 chicken breasts, cooked
1 lg. white onion, grated
1 lg. can green chilies, diced
1 can cream of mushroom soup
1 can cream of celery soup
3/4 pt. sour cream

Wrap chicken in foil. Puncture a few holes in foil and cook for at least one hour at 325 degrees. Cool chicken, remove skin and shred meat. Cut tortillas in quarters and place a layer of tortillas in the bottom of a 10 x 13 inch greased casserole dish. Mix onion, chilies, soups and sour cream together and spread on tortillas. Put shredded chicken on top of this mixture. Then top with both grated cheeses. Repeat layers ending with cheese. Refrigerate for at least one hour (can be made a day ahead). Bake at 325 degrees for one hour.