2 chickens
16 corn tortillas
1 can cream of mushroom soup
1 can Rotel tomatoes with chiles
1 sm. onion, chopped
1/2 c. green pepper, chopped
1 tsp. cumin
1/2 tsp. chili powder
2-3 c. cheese

Boil and bone chicken. Cut in small pieces. Dip tortillas in chicken broth and line casserole dish. Mix chicken with soup and tomatoes, an onion, peppers, and spices.

Pour 1/2 mixture over tortillas; add another layer of tortillas, then rest of soup mixture. Add grated cheese. Bake 1 hour at 325 degrees.