1 (3 1/2 or 4 lb.) chicken, poached, boned & cut
1 lg. onion, chopped
1 lg. green pepper, chopped
1 (8 oz.) pkg. tortillas
Broth (from cooking chicken or can of broth)
8 oz. Cheddar cheese, grated
1 1/2 tsp. chili powder
Garlic to taste
1 can cream of mushroom soup
1 (10 oz.) can tomatoes with green chilies

Combine chicken, onion and peppers. Layer alternately with tortillas, which have been dipped into hot chicken broth just long enough to soften in a shallow 3-quart greased casserole. Top with grated cheese and sprinkle with chili powder and garlic salt. Spoon over chicken soup, mushroom soup and tomatoes which have been cut into smaller pieces. Bake at 350 degrees for 30 to 45 minutes. Serves 8 to 10.