1 (3 1/2 lb.) broiler fryer
2 tbsp. butter
1 med. onion, chopped
1 green pepper, chopped
1 tbsp. garlic salt
1 can cream of mushroom soup
1/2 c. plus 2 tbsp. tomatoes & green chilies
1 1/2 doz. tortillas
2 c. shredded Cheddar cheese

Place chicken in large pot and bring to boil. Cover and simmer 1 hour. Remove chicken from pot and reserve 1/2 cup of the broth. Remove chicken from bone and cut into bite-sized pieces.

Melt butter in skillet; add onion, green pepper and garlic salt. Saute until tender. Combine onion mixture, soup, reserved broth and tomatoes and green chilies in a bowl. Stir well.

Tear tortillas into bite-sized pieces; place half of tortilla pieces in a greased 9 x 13 inch pan. Top with half of soup mixture then add half of chicken pieces. Sprinkle with half of cheese. Repeat layers. Bake at 350 degrees for 30 minutes or until bubbly.