1 lg. fryer, stewed, boned and cut into bite-size pieces
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 c. chicken broth
1 (10 oz.) can tomatoes with green chilies, crushed
1 (12 count) pkg. corn tortillas
1 lg. onion, chopped
1 lg. green pepper, chopped
1/2 lb. grated Cheddar cheese
Chili powder
Garlic salt

For the large fryer, you can substitute 2 (3 lb., 4 oz.) cans whole chicken. This also provides ready-made stock. If desired, cut tortillas in pieces. Casserole can be frozen. Reheat at 350 degrees about 30 minutes. Serves 8- 10.

Combine condensed soups, broth and tomatoes; set aside. Oil a 3-quart casserole. Layer half of tortillas, half of chicken, half an onion and green pepper and half of cheese in casserole. Pour half the soup mixture over layers. Repeat layers and pour remaining soup mixture over top with remaining cheese. Sprinkle with chili powder and garlic salt. Bake at 350 degrees for 30-45 minutes.