12 flour tortillas
6 chicken breasts, skinned and boiled until tender, chunked
1 c. onions
1 c. green peppers
1 can Rotel tomatoes, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
Chili powder
Grated Cheddar cheese

Saute onions and green peppers in butter. Soak tortillas in chicken broth and spread in bottom of greased 9x13 inch pan. Spread chunked chicken over tortillas. Spread chicken and mushroom soup over chicken and spread Rotel. Spread onions and green peppers over soup. Cover with grated cheese and top with chili powder. Bake at 350 degrees for 50-60 minutes.