1 pkg. tortillas
1 lg. fryer, boil and cut into pieces
1 chopped onion
1 lg. bell pepper
1/2 lb. grated cheddar cheese
1 can Rotel tomatoes
2 tsp. chili powder
1 can cream of mushroom soup
1 can cream of chicken soup

In saucepan, heat chopped onion, bell peppers, chili powder, soups, and Rotel tomatoes (whole can of Rotel usually makes it real hot). Cut up tomatoes and just use a few teaspoons of the juice. Let this mixture cook on medium heat or low heat while the chicken cooks (20 minutes in pressure cooker). When chicken is done, cut up and add to soup mixture. Dip tortillas in boiling broth to soften. Alternate mixture with tortillas in baking dish. Sprinkle with cheese and bake at 375 degrees until hot and cheese on top has melted.