1 lg. fryer, stewed & cut up (save liquid to soften tortillas)
1 lg. onion, cut up
1 lg. green pepper, cut up
1 pkg. (10) corn tortillas
1 (10 oz.) can Ro-tel tomatoes
1/2 lb. cheddar cheese, grated
1 tsp. chili powder (garlic salt to taste)
1 can cream of chicken soup
1 can cream of mushroom soup

Combine cut up chicken, onion and green pepper. Layer alternately with tortillas (which have been dipped in hot stock just long enough to soften) in 3 quart buttered casserole. Top with grated cheese. Add in order, chicken soup, mushroom soup and tomatoes. Bake at 350 degrees for 30 to 45 minutes. Serves 8 to 10.