Mexican Chicken

2 lbs. boneless chicken (cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can rotel
3/4 lb. grated cheese
1/2 t garlic powder
1 small onion
1 pkg. four tortillas
1 t chili powder

Cut chicken into bite size pieces. Saute small onion
(chopped) in a small amount of chicken broth. Add both soups, garlic and chili powder. Add rotel. Dip flour tortillas in soup mixture and line casserole dish with tortillas. Layer chicken, grated cheese and soup mixture.
Repeat layers and top with grated cheese. Cook in 400 degree oven for about 30 minutes.