Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13" baking dish to cover bottom. Pour 1/4 cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Sprinkle half the cheese over the top. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the garlic and chili powder. Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Ro-tel tomatoes and the remaining cheese. Bake for about 45 minutes. Makes 8 servings. [Formatted to MasterCook for you by Terri Law on 12/31/96. Posted to the lists by Terri Law on 12/31/96.] Cooks Notes: According to the Dallas Morning News, "the casserole... is a classic Texas party dish, as ubiquitous as chicken-fried steak. It combines tortillas, chilies, cheese, tomatoes and onions with the convenience of canned-soup cooking. No one knows exactly where the dish originated; the real King Ranch in South Texas disavows any connection." Per serving: 234 Calories; 5g Fat (21% calories from fat); 21g Protein; 26g Carbohydrate; 47mg Cholesterol; 849mg Sodium NOTES : This made-over version of King Ranch Casserole skimps on fat, not on flavor. Recipe by: The Dallas Morning News on 9/25/96 Posted to Digest eat-lf.v097.n189 by on Jul 27, 97