1 lg. chicken, boiled & deboned & chopped
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 can salted chilies and tomatoes
1 lg. onion, sliced
1 lg. green pepper, chopped
1 tsp. garlic salt
1/2 lb. grated cheddar cheese
2 pkgs. of corn tortillas
1/2 stick butter
Chili powder (opt.)

Saute peppers and onions in butter until transparent; add soups, tomatoes and garlic salt and blend. In large casserole, cover bottom with tortillas, then layer with 1/2 chicken and one layer of tortillas. Repeat steps with chicken and tortillas, then 1/2 of sauce, sprinkle with chili powder, then 1/2 cheese and repeat step. Bake 45 minutes at 350 degrees.