Ingredients

• 1 (3 ½ to 4 lb) chicken, cooked, deboned, cut into bite-size pieces

• ½ large chopped onion

• 1 chopped bell pepper

• 1 (8 ounce) package corn tortillas

• Broth from chicken

• 8 ounces Cheddar cheese, grated

• 1 ½ teaspoon chili powder

• Garlic salt to taste

• 1 can cream of chicken soup

• 1 can cream of mushroom soup

• 1 can Rotel tomatoes with green chilies, diced

Directions

Combine cooked chicken, onion, and pepper.  Dip tortillas in hot chicken broth long enough to soften.  Layer alternately in 3-quart casserole. Top with cheese, sprinkle on chili powder and garlic salt on each layer.  Mix soup and Rotel, spoon over chicken mixture. Bake for 30-45 minutes at 350* until hot and bubbly.