1 whole chicken
1 lg. bell pepper, chopped
1 lg. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced Ro-tel tomatoes with chilies
2 pkgs. corn tortillas
1 lb. grated cheddar cheese

Cover chicken in water, simmer until done; then debone and save broth. Mix together all but tortillas and cheese, plus 2 cups of the broth. Then take the rest of the broth and dip each tortilla until soft and line a 13"x9" pan with tortillas, covering the whole bottom of pan with tortillas. Then put a layer of the mixed ingredients, then another layer of tortillas, then a final layer of the mixture. Cover with a layer of cheese. Bake for 1 hour at 350 degrees.