Mexican Chicken Bake

1 pk Flour tortillas

1 c Ro-tel tomatoes and onions

Fryer chicken 1 c Cream of chicken soup

1 c Cream of mushroom soup

Onion, chopped 1 t Garlic salt

1 t Chili powder

1/2 lb Cheddar cheese

Oil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate Cheese and ash Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili owder and Tomatoes. Drop tortillas into bOiling chicken broth until oftened. Line large baking dish with softened tortillas. Add chick- n mixture. Pour the 2 cans of soup over the chicken. Bake at 350 egrees for 35 minutes or until bubbly and hot.