Recipe of the week - King Ranch Chicken

This is a recipe that i copied from Mom years ago.  i am not sure, but i honestly think my brother gave it to her.  i don't remember her making, which doesn't mean that she didn't, i just don't remember.  Anyway, i made it for Michael and me about a month ago and we both really enjoyed it!  Hope you do as well!

1 (3.5-4 lb) boiler/fryer, cut up
1 10 oz pkg corn tortillas, cut into quarters
1 large onion, thinly sliced or chopped
1 large green pepper, chopped
2 cups shredded cheddar cheese
1 & 1/2 tsp chili powder
1/2 tsp garlic salt
1 10.75 oz can condensed cream of chicken soup, undiluted
1 10.75 oz can cream of mushroom soup, undiluted
1 10 oz can diced tomatoes and green chiles, undrained

Cook chicken in boiling water for cover 45 minutes or until tender.
Remove chicken, reserving 3 cups of broth in dutch oven.  Let chicken cool.  Skin, bone and cut into bitesize pieces.  Set aside.
Bring reserved broth to a boil.  Dip tortillas in broth 5 seconds to soften.  Set aside.
Place half of tortillas in a lightly greased 13x9x2" baking dish.  Layer with half each of chicken, onion and green pepper.  Repeat layers.
Sprinkle top with cheese, chili powder and garlic salt.
Combine soups and spread over cheese.  Top with tomatoes. (Mixture will be wet on top)
Bake at 350 for 45 minutes or until thoroughly heated.  Serves 6 to 8.

Instead of a fryer, i just used 4 lbs of boneless breasts and they worked out great!