8 lg., halved chicken breasts
2 celery stalks, including leaves
1 onion, quartered
4 oz. can green chilies, chopped
1 onion, chopped
1/4 stick butter
2 tbsp. flour
2 c. tomato juice
1 tall can evaporated milk
2 c. Monterey Jack cheese, grated
3 tbsp. oil
1 pkg. tortillas

In a large pot simmer the chicken breasts, in enough water to cover, with the celery, onion and salt and pepper, until tender. Remove from stock and cool. Debone and shred into bite size pieces. Strain chicken stock and refrigerate for another use. Saute the chilies and onion in butter until soft. Add flour and tomato juice and simmer until mixture is slightly thickened.

In the top of a double boiler melt the cheese with the milk. Add to the tomato mixture and add the chicken. Place tortillas in hot oil and cook a few seconds, not allowing them to become crisp. Drain on paper towels. In a baking dish layer 1/2 the tortillas and 1/2 the tomato mixture. Repeat ending with the tomato mixture on top. Bake at 350 degrees for 30 minutes or until bubbly.