2 regular-size package flour tortillas
2 chickens, boiled, de-boned, skinned
    and chopped (reserve 2 cup stock)
1 large green bell pepper (optional)
1/2 to 2/3 pound Cheddar cheese, shredded
1 1/2 teaspoons chili powder, sprinkled over cheese
Garlic salt, to taste
Salt and pepper, to taste
1 can cream of mushroom soup (spread over cheese)
1 can cream of chicken soup
1 can tomatoes with green chiles
2 cups reserved chicken stock

Dip tortillas in boiling hot chicken stock to soften, not too long or they will fall apart.

Layer 13 x 9-inch pan with softened tortillas. Add remaining ingredients in order. Pour chicken stock over tortilla mixture before baking. Bake at 325 degrees F for 30 minutes.

Yields 10 servings.