Chicken Casserole Mexicana

• 1 pkg. corn tortillas
• 1 large fryer or hen
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1/4 lb. grated Cheddar cheese
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can Ro-Tel tomatoes and chilies
• 1/4 tsp. chili powder
• garlic salt

1. Boil chicken in salted water until tender.
2. Bone and cut in bite-sized pieces.
3. Put tortillas in boiling chicken stock and soak until wilted (one at a time).
4. Place in 9 x 13-inch baking dish (overlap edges).
5. Add chicken, then onion, pepper and cheese. Sprinkle garlic salt to taste over all.
6. Spread evenly with the two soups.
7. Crush tomatoes and mix with chili powder.
8. Pour over all.
9. Bake at 325u0b0
10. about 1 hour.

corn tortillas, onion, bell pepper, cheddar cheese, cream of chicken soup, cream of mushroom soup, rotel tomatoes, chili powder, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597872 (may not work)