Chicken Enchilada Casserole - cooking recipe

Ingredients
    7 to 9 corn tortillas, torn into pieces
    1/2 to 1 can (7 oz.) green chilies, diced
    1/2 to 1 c. chicken broth
    1/2 onion, minced or 7 to 9 scallions (use green)
    1/2 to 3/4 lb. medium Cheddar cheese, grated
    1 can cream of celery soup
    1/2 to 3/4 can of milk (use soup can to measure)
Preparation
    Mix broth, soup, milk and onion.
    Butter a 2-quart casserole dish.
    Layer tortillas, chilies, chicken, cheese and broth mixture until all is used, ending with cheese.
    Refrigerate 24 hours.
    Bake about 1 hour at 300\u00b0 without cover.
    Serve and enjoy.

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