Tortilla Chicken Bake

This is a wonderful way to use up leftover chicken. I can assure you there will be no leftovers with this one.

• 2 celery stalks, finely chopped
• 1 medium green pepper, finely chopped
• 1 medium red pepper, finely chopped
• 1 tablespoon oil
• 1/2 garlic clove, minced
• 3 cups chicken breast or leftover roasted chicken, cooked and cubed
• 1/284 ml can (10 oz) cream of chicken soup
• 1/284 ml can (10 oz) cream of celery soup
• 1 cup diced tomatoes
• 2 tablespoons green chilies, not drained and diced
• 1 tablespoon chili powder
• 6 plain tortillas (9") cut into 1 inch strips
• 2 cups Tex Mex cheese

1. In a large frying pan or wok saute celery and peppers in oil until tender.
2. Add garlic and cook for 1 minute.
3. Stir in chicken, soups, tomatoes, green chilies and chili powder.
4. Line bottom of a 9" x 13" baking pan with half of the tortilla strips.
5. Top with half of the chicken mixture and 1 cup cheese.
6. Repeat these layers.
7. Bake uncovered in a 350º oven for 30 minutes or until bubbly.
8. Serve with a salad.