1 pkg. flour tortillas
1 chicken, boiled, boned and cut in sm. cubes
1 tsp. garlic salt
1 tsp. chili powder
1 onion, chopped
1/2 lb. cheddar cheese
1 can Rotel tomatoes with green chilies
2 cans cream of chicken soup

Soften tortillas in chicken broth from boiling chicken. Line bottom of 9 x 13 inch baking dish with pieces of tortillas. Mix rest of ingredients with chicken, except for soup, pour into dish, put soup on top. Bake at 350 degrees for 35 minutes.