12 corn tortillas
1 1/4 c. chicken broth
4 c. chicken, cooked & diced
1 c. onion, chopped
1 tsp. chili powder
1/2 tsp. garlic salt
1/2 c. milk
1 tbsp. flour
1 (10.5 oz.) can mushroom soup
1 (10.5 oz.) can tomatoes & chilies (Rotel tomatoes)
2 c. cheddar cheese, grated

Soak tortillas in broth until wilted; reserve broth. Place tortillas in greased 1-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 degrees oven for 30 minutes or until cheese is melted. 8 to 10 servings.