4 lg. chicken breasts, cooked & deboned
1 (16 oz.) can tomatoes
1 lg. onion
1 lg. bell pepper
1/2 tsp. chili powder
1/2 tsp. sugar
Salt & pepper to taste
1/8 tsp. garlic powder
20 corn tortillas, heated
1 lb. Mozzarella cheese with jalapeno peppers, grated

SAUCE:

2 cans cream of chicken soup
1/2 can milk
1/2 c. of the cheese

Saute onions and bell pepper in 2 tablespoons of Crisco. Add cooked chicken, tomatoes (mashed) and spices. Cook 20 minutes. Heat tortillas (3 minutes wrapped in wet cloth in microwave). Fill with chicken mixture, place in 9 x 13 inch baking dish. Cover with sauce that has been heated. Cover with remaining cheese. Bake 1 hour at 350 degrees.