1 lg. fryer, stewed, boned, and cut in pieces
1 lg. onion, chopped
1 lg. green pepper, chopped
1 pkg. corn tortillas, dipped in hot stock long enough to moisten
1/2 lb. Cheddar cheese, grated
1 1/2 tsp. chili powder
Garlic salt to taste
1 can cream of chicken
1 can cream of mushroom
1 can Rotel crushed tomatoes

Combine chicken, onion, and green pepper. Layer alternately with softened tortillas in large buttered casserole. Top with grated cheese. Sprinkle with chili powder. Then add soups and Rotel. Bake 30 to 45 minutes at 350 degrees.