1/2 to 2/3 pound Cheddar cheese, grated
1 1/2 teaspoons chili powder
Garlic salt, to taste
Salt, to taste
Pepper, to taste
1 can cream of mushroom soup
1 can cream of chicken soup
2 dozen corn tortillas
2 frying chickens, boiled, then cut into
    bite-size pieces (save stock)
1 large onion, chopped
1 large bell pepper, chopped
1 can tomatoes

Put Cheddar cheese in a bowl and sprinkle with chili powder and seasonings. Then spread soups over cheese. Quickly dip tortillas in boiling chicken stock to wilt. Layer a 13 x 9-inch baking dish with tortillas and add ingredients in the order listed above. Bake 30 minutes at 325 degrees F.

Feeds a crowd!