2 tbsp. salad oil
1 diced green pepper
1/2 tsp. chili powder
2 tbsp. drained chopped chilies
1/4 lb. shredded Jack cheese
1 diced onion
2 chicken breasts
1 (8 oz.) bottle taco sauce
3 (7-8") flour tortillas
1/2 sm. head lettuce, sliced

In 12 inch skillet over medium heat, in hot salad oil, cook onion and green pepper for 5 minutes. Cut chicken into 1/2 inch pieces. Increase heat to medium-high; add chicken and chili powder, cook 5 minutes, stirring frequently. Add taco sauce and green chilies; heat to boiling. Reduce heat to low. Simmer 10 minutes, salt to taste. Preheat oven to 350 degrees. Bake tortillas on cookie sheet 5 minutes or until crisp.

To assemble, on same cookie sheet, on 1 tortilla, place 1/3 chicken mixture and 1/3 cheese. Repeat, layering 2 times. Bake 10 minutes or until cheese melts and filling is hot. Place stack on platter with lettuce. Cut into wedges to serve.