1 chicken, cut into pieces
1 onion
1 bell pepper
1 tbsp. chili powder
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 can Ro-Tel tomatoes
cheese, grated
corn tortillas

Boil, de-bone and chop chicken. In 1/2 cup chicken broth, cook onion and bell pepper. In large mixing bowl; mix onion and bell pepper with chicken. Add chili powder, soups and Ro-Tel tomatoes. Line bottom of 9 x 13 x 2-inch baking dish with cut tortillas. Pour soup mixture over tortillas in layers. Add grated cheese on top. Cook 30 minutes at 350°F until cheese melts.