Chicken Enchilada Casserole I Recipe

Ingredients

• 2 pounds skinless, boneless chicken breast halves - cooked and diced
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can enchilada sauce
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 (4 ounce) can diced green chiles
• 1 onion, chopped
• 1 pinch garlic powder
• 1 cup chicken broth
• 1 teaspoon chili powder
• 16 ounces processed cheese spread
• 10 (6 inch) corn tortillas