2 fryers (or sm. turkey or 9 chicken breast halves)
2 chicken bouillon cubes
1 dozen corn tortillas
1 onion, chopped
4 or 5 cloves of garlic chopped fine
1 tbsp. Worcestershire sauce
1 1/2 tsp. chili powder
Salt and pepper to taste
1 bell pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 lb. grated cheddar cheese
1 can tomatoes with green chili peppers
1 can tomatoes mashed into mush
1 sm. bag Fritos, crushed

Boil chicken until tender--cut into bite-size pieces. Add bouillon cubes to broth and soak tortillas in broth until softened. Remove tortillas and line baking dish letting them extend up and around the sides of pan.

In saucepan add onions, bell peppers, soups and other seasonings. Put the chicken in this and mix. Pour a layer of chicken on the tortillas, then a layer of cheese, another layer of tortillas, chicken and mix crushed Fritos with cheese for the top. This makes a large casserole--a 14x11 is a good size or 9x13 with 2-inch sides. Makes 12 servings.