6 (6") corn tortillas
3 c. chopped cooked chicken
1/2 c. chopped onion
2 c. shredded Cheddar cheese
1 can Rotel tomatoes with green chilies
2 tsp. chili powder
1 tsp. garlic salt
2 (10 oz.) condensed cream of chicken soup

Preheat oven to 350 degrees. Line a greased 9 x 13 inch baking dish with tortillas. Combine chicken, onion, cheese, Rotel tomatoes, chili powder and garlic salt in bowl; mix well. Pour over tortillas. Stir soup until creamy; spoon over chicken mixture. Bake for 35 minutes or until bubbly. Yields 8 servings.