1 pkg. (about 6) corn tortillas
6-7 lg. chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. onion, chopped
1 can chopped green chiles
1 tsp. to 1 tbsp. chili powder
Dash of garlic powder
1/2 lb. grated Cheddar
1 can Rotel tomatoes

Stew chicken in salted water, remove meat from bones, dice. Soak tortillas in hot broth (briefly) and line 9x13 inch casserole. Add diced chicken. Mix other ingredients, pour over chicken. Spread tomatoes over chicken and soups mixture. Top with cheese. Bake at 375 degrees for 30 minutes. Serves 8-10. Freezes well.