3 to 4 lg. fryers or 12 lbs. turkey
6 (20) pkgs. tortillas
5 lbs. grated cheese
3 (15 oz.) cans chicken broth
4 c. chopped celery
6 c. chopped onions
5 (14 oz.) cans diced Rotel tomatoes
3 (51 oz.) cans mushrooms soup
2 (51 oz.) cans cream of chicken soup

Boil fryers or turkey until done. Cool. Debone and remove skin. Cut up in bite size pieces. Set aside. Cook onions and celery in chicken broth until done. Add tomatoes and both soups. Stir well. In large pan, cover bottom of pan with tortillas, a layer of chicken or turkey, a layer of sauce, and a layer of cheese. Fit in layers until pans are full. Bake at 350 degrees for about 1 hour. Makes 5 pans.