Chicken Enchilada Casserole

3 -4 chicken breasts (or 6 Halves)
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
oregano
1 tablespoon garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream

Directions:
Place Chicken in large saucepan and cover with water.

Sprinkle in a handful of oregano,add garlic powder and salt.

Boil about 20 minutes and shred from bones.

Save broth.

Mix soups, sour cream & chiles in large pan.

Add only enough broth to slightly thin.

Re-season as needed.

Simmer on low 15 minutes.

Add chicken and diced onion.

In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.

Repeat- Tortillas, sauce and cheese.

Bake in 350 degree oven for 20 minutes.