2 chickens, boiled until tender, deboned, skinned, cut up
1 pkg. (12) corn tortillas
1 med. onion
1 med. bell pepper (optional)
2 tbsp. butter
1/2 tsp. garlic salt
1 1/2 tsp. chili powder
1/2 lb. Cheddar cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 (1 lb.) can stewed tomatoes
Salt and pepper to taste
Few drops Tabasco sauce (optional)

Boil chicken in salted water until tender. Cool, skin, debone, cut up.

Soak tortillas in hot broth few minutes.

In large 3 quart casserole dish (loaf pan), layer ingredients starting with tortillas - all chicken. Saute onion and pepper in butter and sprinkle over chicken. Add cheese, chili powder, garlic salt. Spread soups. Add tomatoes with Tabasco sauce. Bake 375 degrees 30 minutes.