2 1/2 cups cooked, cubed chicken
2 cups shredded cheddar cheese
1 can (10.75 oz) cream of mushroom soup
1 can (10.75 oz) cream of celery soup
1 can (10 oz) diced tomatoes & green chilies
1 can (8 oz) diced green chilies
3/4 cup plus 1 tbsp sliced green onions
1 dozen flour tortillas (8-inch), each cut into 6 triangular wedges
Non-stick cooking spray

Ranch Chicken

1. Preheat oven to 375 degrees F. Spray a 2 1/2 quart or an 11*7*2-inch baking dish with non-stick cooking spray; set aside.
2. In a large bowl, combine chicken, 1 cup cheese, soups, tomatoes, green chilies and 3/4 cup green onions; blend well.
3. Set aside 12 tortilla wedges. Mix remaining tortilla wedges into chicken mixture; spoon mixture into baking dish.
4. Bake, uncovered, for 30 minutes or until heated through. Carefully remove from oven. Tuck remaining 12 tortilla wedges around the inside edge of the baking dish; top with remaining 1 cup cheese.
5. Bake for 5 more minutes longer. Garnish with 1 tbsp of green onions.
   Makes 8 servings
   Preparation time: 40-45 minutes