1 lg. fryer, stewed, boned and cut into bite sized pieces
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 pkg. tortillas, corn stock
1 (10 1/2 oz.) can cream of mushroom soup
1/2 lb. grated cheddar cheese
1 tsp. chili powder
Garlic salt to taste
1 (10 1/2 oz.) can cream of chicken soup
1 (10 1/2 oz.) can of Ro-Tel tomatoes or a jar of chunky salsa

Combine chicken, onion, and green pepper. Layer alternately with tortillas, which have been dipped into hot stock just long enough to soften and shred into small pieces, in a shallow 3 quart buttered casserole dish. Top with grated cheese and sprinkle with chili powder and garlic salt. Add in order: chicken soup, mushroom soup, and tomatoes. Bake in 350 degrees for 30-45 minutes.