1 fryer (2 1/2 to 3 lbs.)
1 pkg. tortillas
1 can cream of chicken soup
1 med. can Rotel tomatoes with green chilies
1/2 lb. grated cheddar cheese
1 tsp. garlic salt
2 tsp. chili powder
1 soup can of chicken stock
1 c. finely chopped onion

Debone chicken. Cut in bite-sized pieces. Add cheese, garlic salt, chili powder, onion and tomatoes along with the stock from the cooked chicken. Mix well. Line a 9 x 13 inch pan or casserole with tortillas, which have been dipped in the hot stock. Pour chicken mixture in lined pan or casserole. Bake at 350 degrees for 35 minutes or until bubbly.