Recipe

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• 3 -4 lbs chicken
• 1 1/2 cups onions, chopped
• 1 cup green bell pepper, chopped
• 4 celery ribs, finely chopped , about 1 cup
• 1 (10 oz) can condensed cream of mushroom soup
• 1 (10 oz) can condensed cream of chicken soup
• 2 (15 oz) cans petite diced tomatoes, drained
• 1/2 lb shredded cheddar cheese
• 1/2 lb shredded monterey jack cheese
• 1/2 lb shredded colby , cheese1
• 1 tbsp ancho chilies or 2 tsp mild new mexico chile powder or 3/4 tsp cayenne pepper
• 1 tsp ground black pepper
• 3/4 tsp white pepper
• 1 tbsp cumin
• 1/2 tsp salt
• 15 -20 regular size corn tortillas
• 1/2 cup chicken stock

• 1 Boil the chicken with 1/2 cup onion and the salt and pepper until meat falls off the bones (about 1 hour), save the chicken stock for use later. Let the chicken cool, then slice the into 1/4 to 1/2 inch cubes.
• 2 Mix 1/2 cup of the chicken stock with all the other remaining ingredients except the cheese and tortillas.
• 3 Mix the three cheeses together.
• 4 Dip tortillas into remaining reserved chicken stock and put a double layer of tortillas in two 8 inch x 8 inch pans (I use two 2 quart Pyrex glass ones), a layer of the soup, vegetables and chicken mixture, a layer of 1/3 of the cheese, then repeat these layers two more times.
• 5 Cover with tinfoil and bake at 300 degrees for 1 hour.
• 6 Let the dish set for 10 minutes before serving. This recipe results in a mildly hot dish. If you would like it hotter, increase the three peppers, or just serve with a jar of ground cayenne pepper, so each person can adjust the heat as they like.