1 (4 lb.) fryer
1 lg. onion
1 lg. green pepper
2 tbsp. butter
1 (10 3/4 oz.) can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz.) can tomatoes with green chilies
12 corn tortillas
2 c. grated Cheddar cheese

Stew chicken until tender. Reserve broth. Bone and skin chicken. Chop and set aside. Cook onion and green pepper in butter until soft. Combine vegetable and soups mixing well. Set aside. Dip tortillas in reserved broth to soften. Place in a 13 x 9 x 2 inch dish. Layer chicken, soup mixture cheese and tomatoes on tortillas. Bake at 350 degrees for 30 minutes. 6 to 8 servings.