1 dozen corn tortillas
Chicken stock
1 lg. hen, boned and cooked, cut into bite-size pieces
1 lg. green pepper, chopped
2-4 tbsp. cooking oil
1 lb. Cheddar cheese, shredded
1 tsp. chili powder
Garlic powder to taste
Salt to taste
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 oz.) can tomatoes with green chilies, crushed

Soak tortillas in boiling chicken stock. Place in bottom of 3-quart casserole. Top with chicken pieces. Saute green pepper and onion in oil until tender and layer over chicken. Add cheese to casserole, sprinkle with chili powder, garlic powder, and salt; spoon undiluted soup over and top with crushed tomatoes and chilies.

Bake at 375 degrees for 30 minutes or freeze and bake after thawing. Yield: 6- 8 generous servings.