15 tortillas (I use flour tortillas)
2 chickens, deboned
1 lg. onion, chopped
1 bell pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes, with green chilies
1 sm. jar pimentos
1/2 lb. grated cheese (Cheddar)

Boil chicken and debone. Saute onion and pepper in butter. Mix soups and Rotel tomatoes and saute with the onion and pepper. Add pimientos last. Cut tortillas in strips. Layer tortillas, chicken, soup mixture and cheese in a 9 x 14 Pyrex dish. End with the top layer being cheese. Cover top with foil and make several small holes to release steam. Bake in oven at 350 degrees for 1 hour.