2 chickens, boned and diced
1 med. onion, chopped fine
1 clove garlic, minced
1 bell pepper
4 tbsp. butter
10 oz. can Ro-tel
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. soft corn tortillas
1 1/2 lb. sharp Cheddar cheese, grated

Boil chicken until tender. Reserve broth. Saute onions, garlic and pepper in butter. Mix with canned ingredients. Tear tortillas into pieces, dip into chicken broth. In buttered casserole, place a layer of tortillas, onion, bell pepper, soup mixture, chicken and cheese. Repeat and top with cheese, bake 20 to 30 minutes.