Chicken and Green Chili Casserole

Reduce the oven to 350°F (175°C). In a bowl, blend together the cream of celery soup, cream of mushroom soup, and milk until smooth.

In a 9x13-inch baking dish, layer one-third of the soup mixture, half the torn tortillas, half the chicken, half the onion, half the green chilies, and a third of the cheese.

Repeat the layering with half the remaining soup mixture, the remaining tortillas, chicken, onion, and green chilies, then top with the remaining soup mixture and the rest of the cheese.

Bake uncovered at 350°F for 1 hour, until hot, bubbly, and golden on top. Let stand 10 minutes before serving.