1 lg. fryer, stewed and deboned (save broth)
1 lg. onion, chopped
1 lg. green pepper, chopped
1 (12-18) pkg. corn tortillas
1/2 lb. cheddar cheese, grated
1 1/2 tsp. chili powder
Garlic salt, to taste
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes and chilies, chopped

Combine chicken, onion, and green pepper. Layer alternately with tortillas that have been dipped in hot chicken broth, just enough to soften, in a shallow baking dish (9 x 13).

Top with grated cheese, sprinkle chili powder and garlic salt. Add cream of chicken soup, the cream of mushroom, then Ro-Tel. Bake at 350 degrees for 40 minutes.