1 (3 to 4 lb.) chicken
Water
2 onions, chopped and divided
2 ribs celery, chopped
Salt to taste
Pepper to taste
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. Cheddar cheese, grated
12 corn tortillas
1 lg. green bell pepper, chopped
Chili powder to taste
Garlic powder or garlic salt to taste
1 10-oz. can Ro-Tel tomatoes, whole or diced, undrained

Place chicken in a stock pot. Cover with water and add 1 onion, celery, salt, and pepper. Boil until tender, about 1 1/2 to 2 hours. Remove chicken and pull meat off bone. Tear into bite-sized pieces. Reserve stock.

Combine soups and grated cheese. Soften 6 tortillas by soaking them in broth for about 4 seconds. Use them to line a 9x13-inch baking pan. Layer with half of chicken, half of remaining onion, and half of bell pepper. Sprinkle to taste with chili powder and garlic. Spread half of soup mixture over all. Cover with remainder of softened tortillas; repeat layers. Cover the casserole with the undrained tomatoes, breaking up whole tomatoes into bite-sized pieces. Juices in the casserole should be about half the depth of the dish. If not, add a little more stock. Cover pan with aluminum foil and refrigerate overnight.