Flour tortillas
1 - 1 1/2 lbs. chicken breast (boneless & skinless)
1 green pepper, chopped
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. grated cheddar cheese
1 can Rotel tomatoes, diced

NOTE: To make less spicy, use 1/2 can stewed tomatoes and 1/2 can Rotel.

Bake chicken with green pepper and onion until done at 350 degrees. Chop into small pieces.

Tear tortillas into medium size pieces and line the bottom of a 13"x9" casserole dish. Next layer with chopped chicken, onion and green pepper mixture. Top with grated cheese next. Pour 1 can of undrained Rotel tomatoes on top. Bake until hot, about 35 to 40 minutes.