1 chicken or 2-3 lb. pieces
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 can Rotel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
12 soft tortilla shells
1 lb. cheddar, grated

Boil chicken; cool. Shred meat. Dip tortillas, one at a time, in warm chicken broth to soften. On each tortilla put some chicken, cheese, onion, celery, and pepper.

Roll and place (open side down) in 9x13 dish. Mix soups and tomatoes together. Pour over top. Sprinkle with remaining cheese. Bake at 350 degrees for 45 minutes.