1 bell pepper, chopped
1 onion, chopped
1/2 stick butter
2 cans cream of chicken soup
2 cans Rotel tomatoes
2 cans cream of mushroom soup
1/4 tsp. chili powder
6 boneless chicken breasts, boiled
12 flour tortillas
8 oz. shredded cheddar cheese

Boil 6 boneless chicken breasts. Sauté bell pepper and onion in butter. Pour Rotel and soups into skillet with sautéed onions and bell peppers. Add salt, pepper and chili powder to taste. Heat in skillet until warm and bubbly. Cut boiled chicken into pieces. Take 12 flour tortillas and fill with chicken. Spoon a small amount of sauce over chicken. Roll tortilla and place folded side down in baking dish. Pour remaining sauce over filled tortillas, cover with shredded cheese. Place aluminum foil over baking dish.

Bake in oven for 30 to 40 minutes at 350°F. Half recipe for 2 people.