INGREDIENTS

* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 2 cups chicken broth
* 1 (10 ounce) can diced tomatoes with green chile peppers
* 1 (12 ounce) package corn tortillas
* 3 cups cooked, diced chicken breast meat
* 1 onion, chopped
* 1 green bell pepper, chopped
* 8 ounces shredded Cheddar cheese
* 1 1/2 teaspoons chili powder
* 1 teaspoon garlic salt

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the chicken soup, mushroom soup, broth and tomatoes with chillis. Set aside.
3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.