Place chicken breasts in pot of boiling water and parboil. Cool and remove skin and bones. This recipe can also use left-over turkey.

Place soup, sour cream, onion, bell pepper, celery or celery seed and diced jalapeno in large bow and mix together. Keep testing mixture until you have the desired spiciness from the jalapenos. You can also add canned or fresh mushrooms to the mixture.

Cut or tear tortillas into quarters. Grate cheeses.

Place a single layer of tortillas on bottom of large casserole pan and spoon soup mixture over it. Add diced or shredded chicken or turkey to form a layer. Lightly sprinkle with Cajun seasoning. Add a layer of cheddar and Monterey jack cheese, then tortillas and repeat until pan is full.

Cover top layer of tortillas with remainder of soup sauce. Cover tightly with foil and bake in at 350 degrees for about an hour. Remove from over and let sit for at least 15 minutes to allow casserole to firm.