1 lg. chicken, boiled & cut
1 lg. onion, chopped
1 lg. green pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1/3 c. broth (chicken)
3/4 can "Rotel" tomatoes & chilies
1/2 tsp. garlic salt
1/2 tsp. chili powder
2 c. grated Cheddar cheese

Combine soups, broth and tomatoes with chilies. Blend until smooth. In 9 x 13 inch pan layer 6 tortillas. Layer chicken, onion and green peppers; 6 more tortillas with chicken, onion and green peppers on top. Sprinkle Cheddar cheese on top and bake uncovered 30 minutes at 375 degrees.