Boil 1 whole chicken with 1 large stalk celery and 1 large onion until chicken is tender, about 1 hour. Drain and reserve 2 cups broth. Remove chicken from bones and cut in chunks.

1 can cream of mushroom soup
1 can cream of chicken soup
1 chopped onion
1 can whole tomatoes, undrained
2 cans enchilada sauce
1 doz. corn tortillas
1/2 pkg. chili mix
1 c. grated Cheddar cheese

Combine the soups, tomatoes chopped, enchilada sauce and chopped onion. Break tortillas into pieces and alternate tortillas, chicken and soup mixture. Sprinkle with chili mix and add reserved broth. Bake at 350 degrees for 45 minutes to 1 hour.

Remove from oven and sprinkle with cheese. Return to oven until cheese melts, about 5 to 10 minutes.