1 chicken, cooked and boned
1 can cream of celery soup
1 can cream of chicken soup
1 can chicken broth
1 can diced green chilies
1 chopped onion
cheddar cheese
mozzarella cheese
corn tortillas, warmed

Combine chicken and onion together. Spoon onto tortillas, sprinkle with cheese and roll up. Place in pan with sides touching in casserole dish.

Mix soups, broth and chilies together in saucepan and heat until warm. Pour over enchiladas. Top with cheese.

Bake in 350°F oven until cheese melts.