1 (3-4 lb.) chicken fryer
2 onions, chopped & divided
2 ribs celery, chopped
Salt and pepper
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
8 oz. Cheddar cheese, grated
1 pkg. (12) corn tortillas
1 lg. green bell pepper
Chili powder
Garlic powder
1 (10 oz.) can stewed tomatoes, undrained
1 sm. can green diced chilies

Boil chicken until tender in water seasoned with celery, salt and pepper. Remove chicken and cut into bite-size pieces. Reserve stock. Combine soups and cheese. Soak tortillas in chicken stock.

Start layering casserole in a 9x12 inch baking dish. Layer in this order: Softened tortilla, chicken pieces, onion, bell pepper. Sprinkle to taste with chili powder and garlic powder. Add soup mixture. Repeat layers.

Cover the casserole with the undrained tomatoes and chilies. Bake, uncovered, at 375 degrees for 30 minutes. Serves 6. This recipe may be made ahead of time.