1 pkg. tortillas
1 lg. chopped onion
1/2 lb. grated cheddar cheese
1 can cream of mushroom soup
1 can Rotel tomatoes & chilies
1 lg. fryer or hen
1 chopped bell pepper
Garlic salt
1 can cream of chicken soup
1 tsp. chili powder

Boil chicken in salted water until tender. Bone and cut into bite size pieces. Put tortillas in boiling chicken stock and soak until wilted. Place in 9"x12" baking dish. Add layer of chicken, then onion, pepper and cheese. Spread evenly, sprinkle garlic salt to taste over all. Spread evenly the two soups. Crush tomatoes and chilies and mix in. Cook 45 minutes.