1 large whole chicken, stewed and boned (reserve liquid)
1 package corn tortillas
1 large onion, chopped
1 large green pepper, chopped
1-1/2 teaspoon chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel brand tomatoes
Chicken stock
Grated cheddar cheese
Garlic, to taste

Mix soup, tomatoes, onions, peppers, spices and cut up, boned chicken pieces in a large pan or bowl. Layer a casserole dish with tortillas which have been dipped into chicken stock to soften lightly. Ladle in chicken mixture. Sprinkle with cheddar cheese. Continue layering. Bake at 350 degrees for 30-40 minutes. From my friend, Lynn Gambrill.