1/4 c. butter
1 medium green pepper, chopped
1 medium onion, chopped
1 can cream of mushroom soup
1 can creamed chicken soup
1 can Ro-Tel tomatoes with green chilies, chopped
2 c. cubed cooked chicken
12 corn tortillas (bite-size pieces)
2 c. (8 oz.) shredded Cheddar cheese

Preheat oven at 350°F. In a large pan, saut pepper and onions in butter until tender. Add soups, tomatoes and chicken stirring until well blended. In a 13 x 9 x 2-inch pan, alternate layer of tortillas, soup mixture and cheese, repeating for 3 layers.

Bake 40 minutes until hot and bubbling.