1 chicken, cooked & boned
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. sour cream
1 sm. can mushrooms, bits and pieces
1 lb. milk cheddar cheese, grated
1 lb. Monterey jack cheese, grated
1 (4 oz.) can green chilies, diced
2 sm. pkg. flour tortillas

Line a 9 x 13 inch pan with tortillas, then layer with chicken, green chilies, mushrooms, sauce (of soups and sour cream) and cheeses. Repeat in full. Top with tortillas and cheeses. Bake at 350 degrees for 30 to 40 minutes or until bubbly and cheeses have melted.

NOTE: Depending on the size of tortillas, I usually put 6 on the bottom and 4 on next layers. Sometimes it's too full to put final layer of tortillas and cheese on top. Can also get by with only one (1 pound) cheese.