Prep is 20 minutes, but you'll need 40 minutes to an hour for baking.

Place the chicken into a sauce pan with enough water to cover it. Salt & pepper the water well. I like to add some garlic or onion too. Bring to a boil & cook for 15 minutes, or until the chicken is cooked through.

Set aside & let the chicken cool. Retain liquid in a bowl. When the chicken has cooled shred the meat off of the bone. Discard bones & skin.

In a frying pan sauté the celery, mushrooms, & garlic in the butter until tender & fragrant. This can be done while the chicken cooks.

Transfer the sautéed vegetables to a mixing bowl. Add the condensed soup undiluted, chicken, Rotel tomatoes, & red pepper flakes (optional). Fold the ingredients together.

Prepare an 8x8 pan or similar baking dish. Preheat oven to 350°F Fahrenheit.

Dip each corn tortilla into the broth reserved from the chicken. Then make a single layer in the pan. (As you would for lasagna) Then place 1/2 of the chicken mixture onto the tortillas, spread evenly. Repeat steps for another layer of tortillas & mixture.

Cover with foil and bake for 20 to 30 minutes. Then remove foil, sprinkle with cheese & continue to bake for 20 to 30 more minutes or untli center is hot. Allow to rest for 5 minutes before serving.