Tortilla Chicken Bake

2 celery stalks, finely chopped
1 medium green pepper, finely chopped
1 medium red pepper, finely chopped
1 T oil
1/2 garlic clove, minced
3 C chicken breast or leftover roasted chicken, cooked and cubed
1-10 oz cream of chicken soup
1-10 oz cream of celery soup
1 C diced tomatoes
2 T green chilies, not drained and diced
1 T chili powder
6 plain tortillas (9-inch) cut into 1-inch strips
2 C Tex-Mex cheese

In a large frying pan, saute celery and peppers in oil until tender.  Add garlic and cook for one minute.  Stir in chicken, soups, tomatoes, green chilis, and chili powder.  Line bottom of a 9 x 13-inch baking pan with half of the tortilla strips.  Top with half of the chicken mixture and one cup cheese. Repeat these layers.  Bake uncovered in a 350 degree oven for 30 minutes or until bubbly. Serve with a salad.