Boil chicken or chicken breasts - save the broth. Coarsely chop/shred the chicken meat. Moisten the corn tortillas in the broth. Sauté the onion, the green pepper and the garlic pod together. Into this sauté mix both the creamed soups. Then mix in the Rotel tomatoes the chili powder and the shredded chicken. Layer the ingredients alternately in a casserole as follows: chicken mixture, tortillas (moistened and torn in pieces), chicken mixture, cheddar cheese, more torn tortillas, etc. Cheese layer should wind up on top. This should feed about 6-8 people. Bake 30 min at 350F. You can fix ahead of time and bake right out of the refrigerator or freezer for slightly longer. Bake until all is bubbly. Reheat in the microwave if needed.