1 pkg. tortillas (approximately 12 pkg.)
1 lg. fryer or sm. hen, boiled
1 lg. onion
1/2 lb. Cheddar cheese
1 tsp. chili powder
Garlic salt to taste, also salt and pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can of El Paso tomatoes and green chilies
Chicken broth - from the boiled chicken - cooled

First: Debone chicken and chop into bite sized pieces - to this bowl of chopped chicken, add one large chopped onion, chili powder, garlic salt, salt and pepper.

Second: In another bowl grate 1/2 pound Cheddar cheese.

Third: Layer in a 9 x 13 inch baking dish - one package tortillas soaked in chicken broth until wilted - overlap slightly. Sprinkle on some of the chicken-onion mixture - then cheese, then tortillas, etc., etc.

Fourth: Over this (mixed together) pour - 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 sm. can of El Paso tomatoes and green chilies. Bake at 375 degrees for 30-40 minutes. Enjoy!