1 lg. chicken, cooked & deboned
Garlic salt & chili powder to taste
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. (12) soft corn tortillas, cut into triangles
1 lg. onion, chopped
1 lg. bell pepper, chopped
1/2 lb. American cheese, grated
1 c. chicken broth
1 can Rotel tomatoes, drained & crushed

Divide all ingredients except tomatoes in half. Layer in a well greased 3 quart casserole dish. Begin with chicken, sprinkle with garlic salt, chili powder following with half of soup, tortillas, onion, pepper, cheese, chicken broth. Begin second layer with chicken, then remaining tortillas (they won't get hard if they aren't on top). Layer onion, pepper, cheese, soup and broth. Spread tomatoes over top. Bake 1 hour at 350 degrees. Cover for half the baking time or it will dry out.