1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can stewed tomatoes
1 can chopped green chilies
1 c. chopped celery
1 c. chopped onions
1 c. chopped bell pepper
1 chopped pickled jalapeno pepper
1 tbsp. butter
12 corn tortillas
3 lb. chicken, cooked, boned and skinned, cut into bite size pieces (reserve broth)
8 oz. grated cheddar cheese

Preheat oven to 350 degrees. Grease 9 x 13 inch casserole. Combine and heat soups, tomatoes, and chilies. Saute celery, onions, and bell pepper in butter and add to soup mixture. Soften tortillas in chicken broth and layer in casserole, overlapping. Layer diced chicken, soup mix, cheese, then tortillas again. Final dish ends up with layer of tortillas on top. Bake 30-40 minutes. Take out and sprinkle a little cheese on top and bake an additional 5 minutes. Serves 8-10.