1 boiled chicken (cut in bite-size pieces)
1 can Rotel tomatoes
1/2 lb. sharp Cheddar cheese, grated
1 med. onion, chopped
1 med. green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
Chili powder
Garlic salt
12 tortillas

Saute onion and green pepper. Dunk tortillas in chicken broth. Arrange half of tortillas on bottom of greased casserole (12 x 8 x 2 inch). Layer half of chicken, half of onions, green pepper and cheese. Sprinkle with chili powder and garlic salt. Break up tomatoes and layer half; then combine soups and layer again. Repeat, starting with tortillas. Top with cheese. Bake 30 minutes at 350 degrees.