Salt and pepper to taste
1 c. chopped green pepper
1 c. chopped onion
1/2 c. butter (1/4 lb.)
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 (10 oz.) can Ro-tel tomatoes with green chilies
1 bay leaf
2 1/2 to 3 lbs. chicken
12 soft corn tortillas, torn in bite-size pieces
1 1/2 c. shredded Cheddar cheese

Stew chicken with salt, pepper and bay leaf. After cooking bone and cut chicken into bite-size pieces. In a large saucepan cook green pepper and onion in butter until tender. Stir in soups and Ro-tel tomatoes with green chilies. In 3-quart shallow baking dish (13 x 9 x 2-inch), arrange alternate layers (3) of tortillas, chicken, soup mixture, cheese and end with a topping of cheese.

Bake at 325 degrees for 40 minutes or until hot and bubbly, and cheese is browned. Serves 10-12 can be frozen before or after cooking. Find this brand of tomatoes by Mexican food or canned tomatoes, they make the recipe!!