1 can Rotel tomatoes, drained
1 can cream of celery soup
1 can cream of chicken soup
1/4 c. butter, melted
1 c. diced celery
1/2 c. chopped onion
1-2 chicken breasts, diced and cooked, save juice

Mix together tomatoes, soups, and butter. Mix together with celery, onion, and chicken. Add 1/2 cup water to chicken juice; dip flour tortillas in juice and layer in pan 1 tortilla thick, layer of mixture, dipped tortilla, layer of mixture, dipped tortilla, top with grated Cheddar cheese. Bake at 350 degrees until cheese is melted and browned, 20 minutes in 9x13 inch pan.