2 shredded cooked chicken breasts
2 cans cream of chicken soup
1 can cream of celery soup
10 to 15 jalapeno peppers (optional)
1/2 c. chopped onion, sautéed
1 c. grated cheese
1 (24 count) pkg. corn tortillas

In a 13 x 9 pan, layer tortillas, onion, soup and chicken. (This usually makes 3 layers.) In top layer, add jalapenos. Sprinkle cheese over top of casserole.

Bake in 350°F oven for 30 minutes.