EASY CHICKEN ENCHILADA CASSEROLE

1 OR 2 (5oz) cans of chicken
1 or 2 (4oz) cans chopped green chilies
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4oz) can cream of celery soup
1 (10oz) package corn tortillas (torn in small pieces)
grated cheese, cheddar or monterry jack 
milk, as needed
chopped lettuce and tomato

Mix all ingredients except the cheese, lettuce and tomato. Add a little milk for consistency, if necessary. Top with cheese. Bake in 9x13-inch pan at 375 degrees for 30 minutes or until cheese is melted and bubbly. Serve with lettuce, tomato and tortilla chips.