Southwestern Chicken - cooking recipe

Ingredients

6 to 8 (approximately) corn tortillas
chicken stock (fresh or canned, Swanson is best)
1 large chicken, boiled until tender, boned and cut into small pieces
1 large green pepper, chopped
1 large onion, chopped
2 to 4 Tbsp. cooking oil
1 lb. (total) Jack and Cheddar cheese, shredded
1 tsp. chili powder
garlic powder to taste
salt to taste
1 (10 oz.) can condensed cream of chicken soup (undiluted)
1 (10 oz.) can condensed cream of mushroom soup (undiluted)
1 (10 oz.) can peeled and cut up tomatoes, drained
1 (4 oz.) can chopped green chilies

Preparation

Soak tortilla in boiling chicken broth for a few minutes; place in bottom of a 3-quart casserole.
Top with chicken pieces. Saute green pepper and onion in oil just until tender and layer over chicken.
Cover with cheese; sprinkle with chili powder, garlic powder and salt.
Spoon soups over casserole and top with tomatoes and chilies.
Bake at 375\u00b0 for 30 minutes.
May be frozen and baked thawed.
Serves 6 to 8.