King Ranch Chicken Casserole

1 c. onions, diced
1 c. green peppers, diced
1/2 lb. mushrooms
1/4 c. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. cheddar cheese, shredded
2 c. chicken, cooked and diced
1 cam tomatoes with green chilies
1 clove garlic, minced
2 Tbsp. chili powder
1 Tbsp. chicken broth
12 corn tortillas, torn into squares

In a large pan, saute onion, bell pepper, and mushrooms in butter. Add soups, tomatoes and chilies, garlic, chili powder and chicken broth. Line bottom of 9X13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half the sauce, then half of the cheese. Cover with another layer of torn corn tortillas and repeat the chicken, sauce and cheese layers. Bake at 350 degrees for 30 minutes or until bubbly.

When freezing, put in freezer after assembling casserole, and bake when ready to eat.