1 lg. fryer, cooked and boned

Dip 12 corn tortillas in 1 cup chicken broth until wilted. Lay in greased 9 x 12 inch baking dish, overlapping. Boil:

1 lg. chopped onion
1 diced green pepper
1/2 c. broth

Add:

1 tbsp. chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. Rotel tomatoes with chilies

Lay chicken meat on tortillas, salt and pepper. Pour soup mixture over it. Top with 1/2 pound grated Longhorn cheese. Bake at 350 degrees until hot and bubbly. Serve with rice and salad.