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.
