1 lg onion chopped
1 lg green bell pepper chopped
1 tbsp. vegetable oil
2 c. chopped cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 10 oz. can diced tomatoes and green chilies
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
12 6 inch corn tortillas
2 c. shredded cheddar cheese-divided into 2/3 cups

Sauté onion and bell pepper in hot oil in large skillet over medium heat for 5 minutes, or until tender. Stir in chicken and next 7 ingredients. Remove from heat.

Tear or cut tortillas into 1 inch pieces. Layer 1/3 of tortilla pieces into bottom of lightly grease 9 x 13 baking dish. Top with chicken mixture and 2/3 c. cheese and repeat layers twice.

Bake in 350°F oven for 30 to 35 minutes.

Can freeze up to 1 month, do not bake first, thaw overnight in refrigerator and then bake.