1 chicken, boiled, boned and cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 to 3/4 Ro-Tel tomatoes (use 1/2 of juice and all of the tomatoes)
1 pkg. 12 corn, torn in pieces
1 small onion (1/2 c.)
1 green pepper (1/2 c.)
10 oz. grated sharp Cheddar cheese
1 to 2 c. chicken broth (saved from the chicken)

Sauté onions and green pepper in butter. Add soups, tomatoes and chicken. Layer bottom of a 9 x 13-inch casserole dish with soup mixture. Add a layer of tortillas and 1/2 of the cheese.

Bake at 350°F until cheese melts.