3 to 4 lb. diced chicken breasts
1 dozen corn tortillas
2 cans cream of chicken soup
1 c. chopped green pepper
1 c. chopped green onions
1 tbsp. chili powder
3/4 lb. grated Co-Jack cheese
1 can Rotel (tomatoes & chili peppers)

Line bottom and sides of greased 3 quart casserole with layer of tortillas. Sprinkle with 2 tablespoons of chicken stock. Make layers with 1 can of soup, 1/2 of the chicken, and 1/2 of the other ingredients in the order listed above. Cover with another layer of tortillas, sprinkle with 2 tablespoons chicken stock and repeat layering process, covering last layer with the cheese. Pour 1 can (undrained) of Rotel over top and bake for 1 hour at 350 degrees. This may be served with toppings of grated cheese, diced tomatoes, shredded lettuce, crushed tortilla chips or whatever garnish you desire.