3 chicken breasts (I use split breasts)
handful chopped cilantro
3 green onions, chopped
12 corn tortillas, cut into pieces
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of celery soup
1 (4 oz.) can diced green chiles
1 cup dairy sour cream
2 cups shredded cheese, divided (your choice; I use Colby and Monterey Jack)
salt, pepper, garlic salt, to taste

Boil chicken. When cooled down shred chicken into a bowl. Throw in cilantro and green onion. Season with salt, pepper and garlic salt, to taste.

Cut tortillas into bite size pieces. Add to chicken along with all soups, diced green chiles, dairy sour cream and 1 cup of shredded cheese. Transfer to large casserole dish. Top with rest of cheese.

Bake at 350°F for an hour or until cheese is golden bubbly.

Serve with corn on cob and Mexican rice. Enjoy!!

Submitted by: Selina