CHICKEN ENCHILADA CASSEROLE

2 lbs. boned chicken, cooked and cubed
l can cream of celery soup
l can condensed cream of chicken soup
l can enchilada sauce
l l4-l/2 oz. can diced tomatoes with green chilies
l 4 oz. can green chiles
l med. onion chopped
garlic powder to taste
l tsp. chili pwder
l cup chicken broth
4 cups shrecdded Cheddar and mozarella cheeses (l6 ozs. in all)
l0 corn tortillas
Heat oven 350. In a 5 qt. pot combine chicken, cream of celery soup, chicken soup, enchilada sauce, diced tomatoes, onion, garlic, chicken broth, chili powder and cheese. Heat over med high until cheese is melted and all the veggies are cooked thru and hot. In 9xl3 baking dish layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of baking dish to prevent sticking. After layering place dish in heated oven and bake for 45 mins. to l hr. until cheese starts to brown and bubble. Let stand and cool for at least l0 mins before serving.
Serves 8 Internet allrecipes.com