1 C cooked chicken (rotisserie style) 1 C chicken broth 1 small onion chopped 1 small green pepper chopped 1 can cream of chicken 1 can cream of celery 1 can tomato sauce 1 1/2-2 C shredded cheese flour tortillas (about 8) chili powder

Dip tortillas in chicken broth and layer 4 on the bottom of a 9x13 greased pan. Cover the bottom of pan as much as possible. Sprinkle 1 C chicken and half of the chopped veggies, sprinkle a little chili powder. Then layer another 4 tortillas, chicken and veggies, and sprinkle some more chili powder. Top with shredded cheese. In a separate bowl, mix together the cream of soups and tomato sauce and pour over top. Sprinkle with more chili powder, cover with aluminum foil and cook 30-45 minutes at 325 degrees.