1 lg. fryer chicken, cooked, boned & chopped
1/2 stick butter
1 chopped onion
1 can golden mushroom soup
1 can cream of celery soup
1 can Rotel tomatoes with chilies
1/2 lb. grated cheese
6 flour tortillas

Saute onion in butter; add soup and tomatoes. Break apart tortilla flour shells and layer 1/2 of them in casserole dish. Spread onion and soup mixture over shells. Layer chicken followed by tortilla shells and soup mixture. Repeat until gone. top with cheese. Bake at 350 degrees until bubbly.