Mexican Chicken

• 2 to 3 lb. chicken
• 2 stalks celery
• 2 cans cream of chicken soup
• 2 green peppers
• 2 cans cream of mushroom soup
• 3 to 4 onions
• 1 (8 oz.) pkg. Colby cheese
• 5 to 6 jalapeno peppers
• 1 pkg. flour tortillas

1. Cook chicken until almost done, remove from bone and set aside. Mix soups together with 1 can water.
2. Slice celery, green peppers and hot peppers.
3. Slice onions very thin.
4. Put mixture of chicken and soup on bottom of large covered roasting pan.
5. Then put a layer of tortillas; add chicken, peppers, onions and celery, then cheese. Do each layer alternately until all ingredients are used.
6. Top with remaining grated cheese.
7. Bake in oven at 350u0b0 for about an hour or until vegetables are tender.

chicken, stalks celery, cream of chicken soup, green peppers, cream of mushroom soup, onions, colby cheese, peppers, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487542 (may not work)