1 pkg. 15 count tortillas
1 chicken
1/2 onion, diced
1/2 bell pepper, diced
1 can cream of chicken soup
1 can Rotel, diced
1/2 c. chicken broth
Cheddar cheese
Monterey Jack cheese
1 tbsp. chili powder
1 can cream of mushroom soup

Boil chicken 1 hour or until tender. Bone chicken, dice. While chicken is cooking, saute onion and bell pepper in butter. Dip tortillas in broth until soft. Line a 9 x 13 inch buttered pan with tortillas, overlapping and up the side. Mix chicken, onion, pepper, and Cheddar cheese. Layer in pan.

Spoon the soups over mixture. Sprinkle chili powder over top. Drain Rotel tomatoes, layer over mixture. Add enough broth for moisture. Top with Monterey Jack cheese. Bake at 400 degrees for 1 hour.