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Boil chicken - season with garlic salt and pepper, for 1 1/2 hours. Boil onion and green pepper in 1 1/2 c. chicken stock. Add chili powder, soups, rotel and cook until well blended. Dip 6 tortillas in mixture and place in bottom of casserole dish. Spread half of the chicken pieces on tortillas. Pour part of mixture on chicken. Cover with a layer of cheese. Repeat each step. Bake for 30 minutes at 375 degrees
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