2 c. cooked, diced chicken (1 fryer, boiled & deboned), save broth
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 tortillas
Salt & pepper to taste

Combine all ingredients, except tortillas and 1 cup cheese. Dip tortillas in chicken broth and line baking dish. Pour in mixture. Bake 30 to 35 minutes at 350 degrees. Add other cup cheese and bake 5 minutes. Variation: 1 pound ground meat and cream of mushroom soup.