8 lg. chicken breasts
2 celery stalks, including leaves
1 onion, quartered
1/2 can Rotel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. chicken stock
1 pkg. corn tortillas, cut in strips
1 1/2 c. shredded Velveeta

In a large pot simmer the chicken breasts in enough water to cover, with the celery, onion and salt and pepper, until tender. Remove from the stock and cool. Debone and shred into bite-sized pieces. Strain the stock reserving 1/2 cup (refrigerate remaining stock for another use). Combine the tomatoes, soups and stock. In a baking dish layer half the tortillas, chicken, tomato mixture and cheese. Repeat, ending with the cheese on top. Bake at 350 degrees for 45 minutes or until bubbly. Serves 6-8.