1 chicken, poached, boned, and cut in bite size pieces
1 lg. onion, chopped
1 lg. green pepper, chopped
1 (8 oz.) pkg. corn tortillas
Broth (from cooking chicken)
8 oz. cheddar cheese, grated
1 1/2 tsp. chili powder
Garlic salt to taste
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz.) can tomatoes with green chilies (or 10 oz. Texas hot salsa)

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 cheese and sprinkle with chili powder and garlic salt. Spoon over chicken soup, mushroom soup and tomatoes broken into small pieces. Bake in preheated 350 degree oven for 30 to 45 minutes or until hot. Serves 8 to 10.