1 lg. hen or fryer
2 tbsp. salad oil
1 white onion
1 green pepper
1 (8 oz.) can tomatoes
Green chilies
1 tsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. oregano
1 can cream of mushroom soup
1 can cream of chicken soup
1 doz. corn tortillas
1 c. grated cheese

Boil chicken until tender. Save 1 cup broth. Cool and bone.

Sauce: Simmer in a skillet with the oil, the chopped green pepper, and chopped onion until tender. Add tomatoes and green chili, chili powder, cumin, oregano, salt, and pepper to taste. Mix together mushroom and chicken soup. Add chicken broth; add to sauce and mix.

Cover bottom of baking dish with pieces of chicken, then layer of torn up tortilla pieces. Pour 1/2 of sauce over. Layer as before and top with grated cheese. Cover and bake at 350 degrees for 25 to 30 minutes.