4 chicken breasts
4 chicken thighs
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 stick butter
1 bell pepper, chopped
1 onion, chopped
1 can Ro-Tel tomatoes & chilies, drained
12 to 14 tortillas, cut up in pieces
1/2 lb. grated cheese
Chili powder

Boil chicken, cool, cut into bite-size pieces. Saute pepper and onion until tender, in butter. Mix soups, onion, pepper and tomatoes and chilies. Line bottom of a casserole dish with tortilla pieces. Add 1/2 of the chicken.

Next layer 1/2 of the soup mixture. Next add 1/2 of the cheese and sprinkle with chili powder. Add another layer of everything. Cover lightly with foil and bake for 45 minutes to 1 hour at 325 degrees.