3 whole chicken breasts
1 med. green pepper
1 med. onion, chopped
3 tbsp. butter
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 tbsp. chili powder
1 lg. can tomatoes
1 dozen corn tortillas
1 c. grated cheddar cheese

Simmer chicken with salted water for 1/2 hour; save stock. Remove bones from chicken and cut into small pieces. Set aside. Saute onion and green pepper in butter. Remove from heat and add mushroom soup, chicken soup, chili powder, and tomatoes; mix well. Dip 1/2 of the tortillas in the stock and line the bottom and sides of a 3 quart casserole. Next layer, 1/2 of the diced chicken and 1/2 of the soup mixture. Repeat layers and top with grated cheese. Bake in preheated 350 degree oven for 45 minutes.