1 Onion
1 (10 ounce) can Enchilada sauce
1 pinch Garlic powder
2 pounds Skinless, boneless, chicken breast halves
1 cup Chicken broth
1 (14.5 ounce) can Diced tomatoes with green chile peppers
1 teaspoon Chili powder
1 (10.75 ounce) can Condensed cream of chicken soup
1 (10.75 ounce) can Condensed cream of celery soup
1 (4 ounce) can Diced green chiles
16 ounces Processed cheese spread
10 (6 inch) Corn tortillas

1 Preheat oven to 350 degrees F (175 degrees C).

2 After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble.

3 Heat over medium high heat until the cheese is melted and all of the ingredients are mixed together well.

4 In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese.

5 In a 9X13 inch baking dish, layer mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking.

6 Let stand and cool for at least 10 minutes before serving.

Total Fat 24.8g

Cholesterol 139mg

Sodium 1923mg

Total Carbohydrates 30.4g

Calories 531

Dietary Fiber 3.6g

Protein 46.5g