1 (5 lb.) roasting chicken (5-6 c. cooked)
1 c. celery, chopped
1/2 c. onion
2 qts. water
1 tsp. salt
10-12, 6-inch corn or flour tortillas
1 1/2 c. reserved chicken broth
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1/2 c. whole tomatoes and green chilies
1/3 pkg. chile seasoning mix
1/2 c. chopped green pepper
1/2 lb. grated cheese

In 6 quart Dutch oven, combine chicken, celery, onion, water and salt. Bring to a boil, reduce heat. Cover and simmer until chicken is tender. Remove chicken; strain and reserve broth. Remove meat from bones, chop. Line bottom and sides of 9 x 13 inch baking pan with quartered tortillas.

Combine broth and soups, stirring in chicken. Spread over tortillas. Combine tomatoes and green chilies and chili seasoning mix, mix well. Pour over chicken mixture. Sprinkle with green peppers. Bake, uncovered, at 350 degrees for 45-60 minutes or until heated through, adding cheese the last 15 minutes of baking time. Yield: 8-10 servings.