King Ranch Chicken Casserole

1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/8 cup Butter or Margarine
1 can Cream of Mushroom soup, condensed
1 can Cream of Chicken soup, condensed
1 pound Cheddar Cheese -- shredded
2 cups Chicken, white meat -- cooked and diced
1 can Tomatoes -- with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 large Corn Tortillas -- torn into quarters

In a large pan, saute onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of 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 F for 30 minutes or until bubbly. (This recipe freezes well. To use, thaw overnight in refrigerator and bake as directed above.)