8 chicken breast, boiled and cubed
1 large onion, chopped
12 corn tortillas
1/2 c. chicken stock
1/2 lb. grated cheddar cheese
1 small can green chilies
1/4-1/2 tsp. chili powder
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
chopped cilantro

Dip tortillas into chicken stock to soften, line casserole dish with tortillas. Layer with chicken, onion and green chilies. Mix the soups, Rotel and 1/2 of the chicken stock and pour over layered chicken mixture. Top with cheese. Sprinkle with chili powder, cilantro and garlic salt.

Bake at 350°F for 30 minutes, covered. Uncover and bake for an additional 15 minutes. Let stand for 30 minutes before serving. Serve with refried beans and tossed salad.