2 broiler fryer chickens, cut up
1 pkg. tortillas
1 lg. onion, sliced
1 green sweet pepper, sliced
2 lbs. cheddar cheese, grated
1 1/2 tsp. chili powder
Garlic powder (to taste)
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 can (8 oz.) tomatoes
1 can (8 oz.) tomatoes with chilies
Corn chips

Cover cut up chicken with water; add salt, peppercorns, celery and onion to flavor. Bring to boil and simmer until tender. Remove bones and skin and cut up in chunks. Soak tortillas in chicken broth until soft. Saute onion and pepper in 2 tablespoons butter.

Grease large casserole dish. Remove tortillas from broth with slotted spoon and arrange in bottom of casserole. Place cut up chicken on top of tortillas; add remaining ingredients in layers in order given. Top with crumbled corn chips. Bake at 375 degrees for 30 minutes or until bubbly. Serves 10 to 12.