1 whole chicken or breasts
1 med. onion, chopped
3 tbsp. butter
1 can Cream of Chicken soup
1 can Rotel tomatoes
3/4 c. grated Cheddar cheese
1 med. green pepper, chopped
1 can Cream of Mushroom soup
1 lg. can tomatoes
12 corn tortillas

Simmer chicken in seasoned water for 45 minutes, reserve stock. Bone and dice chicken, set aside. Saute' green pepper and onion in butter, remove from heat and add soups, tomatoes, and Rotel. Mix well. Dip 6 tortillas in the reserved stock and line bottom and sides of a 3 quart casserole. Layer 1/2 chicken and 1/2 soup mixture. Repeat layers and top with cheese. Bake in 350 degree preheated oven for 45 minutes or until bubbly, and serve.