20 corn tortillas, quartered
3 chicken breasts, diced
1 large onion, diced
1 large green bell pepper, diced
1 cup Cheddar cheese, grated
1 teaspoon chili powder
1 teaspoon garlic powder
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro*Tel tomatoes with green chilies

Sautee chicken until done in oil. Add onions, bell pepper, and garlic salt continue to saute. When vegetables are soft, add tomatoes, soups and salt to taste. Simmer for 10 minutes.

In a 10 x 14-inch pan, layer tortillas, mixture and cheese until tortillas or mixture are completely used. Bake at 350 degrees F for 25 minutes. Serve with sour cream.

NOTE: Add more Cheddar cheese to the top, if desired. This tastes even better the second day.