2 whole chickens, cooked, deboned and cubed
1 doz. corn tortillas
1 onion, chopped
1 bell pepper, chopped
1 lb. Cheddar cheese, grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 large can chopped tomatoes
1 large can Ortega chilies, chopped

Mix together onion, bell pepper, soups and tomatoes. Soften tortillas in broth where chicken was cooked. Layer chicken, tortillas, soup mixture and chilies in a 9 x 13-inch pan. Top with cheese and bake at 350°F for 1 hour.