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

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

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.