6 flour tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 chicken
1 can Rotel tomatoes
1 onions
1 bell pepper
1 c. cheese, grated

Boil chicken until tender. Chop onion and bell pepper; set aside. In a bowl mix Rotel tomatoes, chicken soup and mushroom soup. In chicken broth, dip tortilla and put in bottom of casserole dish. Spread chicken on top of tortilla, add mixed ingredients. Put onions and bell pepper on top of mixed ingredients. Then spread cheese on top. Cook in oven at 350 degrees for 1 hour, or until onions and bell pepper are tender, and cheese has melted.