Chicken Tortilla

• 3 to 4 lbs. chicken
• large pkg. flour tortillas
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Rotel tomatoes
• 1 tsp. garlic salt
• 1 Tbsp. chili powder
• 2 c. shredded cheese

1. Cut up chicken and season to taste; boil until done.
2. Remove chicken; let cool; debone.
3. Dip tortillas in the chicken broth to soften; line a 13x9 inch pan.
4. Place chicken on top of tortillas. In a bowl mix onion, bell pepper, soups, tomatoes, garlic salt, and chili powder.
5. Blend well, pour over chicken. Cook at 350 degrees for 30 minutes, put cheese on top; cook for additional 15 minutes or until cheese is melted.

chicken, flour tortillas, onion, bell pepper, cream of mushroom soup, cream of chicken soup, tomatoes, garlic salt, chili powder, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55131 (may not work)