1 pkg. soft tortillas
1 fryer
1 chopped onion
1 tsp. garlic salt
1 tsp. chili powder
1/2 lb. grated cheddar cheese
1 can Rotel tomatoes with chilies
2 cans cream of chicken soup

Boil chicken, then cut into bite size pieces. Mix chicken, onion, cheese, garlic salt, chili powder and Rotel tomatoes (put through blender). Soften tortillas in boiling chicken stock; line tortillas in baking dish. Add chicken mixture. Pour soup over mixture. Bake at 350 degrees for 35 minutes.