12 tortillas
1 1/4 c. chicken broth
4 c. diced cooked chicken
1 c. chopped onion
1 tsp. chili powder
1/2 tsp. garlic salt
1/2 c. milk
1 tbsp. flour
1 can (10 1/2 oz.) mushroom soup
1 can (10 oz.) tomatoes & chilies
2 c. (8 oz.) grated Cheddar cheese

Soak tortillas in chicken broth until wilted; reserve broth. Place tortillas in greased 2 quart baking dish covering sides and bottom.

Combine chicken, onion, chili powder and garlic salt; place mixture on tortillas. Mix remaining chicken broth with milk, flour and mushroom soup. Pour over chicken mixture. Add chilies and tomatoes and top with grated cheese. Bake in 375 degree oven for 30 minutes or until cheese is melted. Makes 8-10 servings.