1 lg. chicken, cooked & deboned
1 can mushroom soup
12 corn tortillas
1 can Rotel tomatoes, drained
1 lg. pepper, sweet or hot, chopped
1 lg. onion, chopped
1 c. chicken broth
1/2 lb. cheddar cheese, grated
Garlic salt

Cut tortillas in triangles. Divide all ingredients in half. Layer in well greased 3 quart casserole dish. Begin with chicken, sprinkle lightly with chili powder and garlic salt. Follow with half of soup, tortillas, onions, pepper, cheese and broth. Repeat. Top with cheese. Heat in 350 degree oven until done. Keep covered in oven.