4 chicken breasts
1 doz. tortillas (corn)
1 green pepper, chopped
1 can cream of mushroom soup
1 can Rotel tomatoes
1 med. onion, chopped
1 lb. cheddar cheese, grated

Boil chicken until tender and debone. Dip tortillas in warm chicken broth. Grease 9 x 13 inch casserole and line with tortillas over all. Layer chicken, onion, pepper, soup and cheese. Blend tomatoes in blender and pour over all. Bake for about one hour at 350 degrees.