3 lbs. cooked chicken breast
1 c. broth
1 lg. onion, chopped
1 lg. green pepper, chopped
2 tbsp. butter
1 tsp. chili powder
2 c. Cheddar cheese, grated
Dash garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes
20 corn tortillas, torn into pieces

Bone chicken, cut up into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of tortillas in a large casserole, top with 1/2 of chicken, 1/2 soup mixture, 1/2 of onion and green pepper, then 1/2 of cheese. Repeat layers. Bake at 350 degrees for 30-45 minutes.