1 (3 lb.) chicken stewed & deboned (or canned chicken)
12 corn tortillas
1 onion, chopped
2 bell peppers, chopped
1 lb. grated Jack cheese
Chile powder
Garlic powder
Salt

SAUCE:

Heat and blend: 1 can cream of mushroom soup 1 can tomatoes and green chilies

1. Butter 9 x 13 inch pan.

2. Halve tortillas and place 1/2 of them in bottom of pan.

3. Layer 1/3 of the chicken, cheese, onions and bell pepper.

Sprinkle with spices.

4. Repeat layers twice more (including spices).

5. Pour sauce over and sprinkle with spices.

6. Cover and seal with foil. Bake at 400 degrees for 1 hour.