1 (2 1/2-3 lb.) chicken
1 c. chopped green peppers
1 c. chopped onion
1/4 c. butter
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 (10 oz.) can tomatoes & green chili
1 1/2 c. shredded Cheddar cheese
12 soft corn tortillas (torn into bite-size pieces)

Stew chicken with salt, pepper and a bay leaf to your taste. Bone and cut chicken into bite-size pieces. In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and tomatoes and chili.

In 3 quart shallow baking dish (13 x 9 x 2 inches). Arrange alternate layers (3) of tortillas, chicken, soup mixture and cheese, ending with cheese topping. Bake at 325 degrees for 40 minutes until hot and bubbly and cheese is brown. Serves 10-12.