1 chicken, cooked, boned
2 cans cream of chicken soup
1/2 can Rotel tomatoes
1 onion, chopped
1/2 bell pepper, chopped
1/4 c. celery, chopped
2 c. grated cheese
6-8 corn tortillas
Salt & pepper

Combine all ingredients except tortillas and 1 cup cheese. Dip tortillas in chicken broth and line baking dish. Pour heated mixture over tortillas. Bake 30 to 35 minutes at 350 degrees. Add remaining cheese and bake 5 minutes.