1 fryer, boiled
1/2 lb. Cheddar cheese, grated
1 can Rotel tomatoes and chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1 tsp. chili powder
1 tsp. garlic salt
1 pkg. tortillas

Boil chicken in salted water until done. Remove from bone and cut in bite-sized pieces. Add all remaining ingredients, except tortillas. (Mash tomatoes before adding.) Line baking pan with tortillas which have been softened by dropping in hot chicken broth. Spread chicken mixture on tortillas. Top with tortillas and put grated cheese on top. Bake at 325 degrees for 1 hour.