1 cooked fryer (save broth)
6 flour tortillas, torn in bite size pieces
3/4 lb. grated Cheddar cheese
1/2 c. onion, chopped
1/2 c. green pepper, chopped
Chili pepper to taste
1 can cream of mushroom soup, diluted with chicken broth

Arrange 2 layers of tortillas, chicken, vegetables, and cheese. Top with thick soup mixture. Bake until bubbly. Bake at 325 degrees in a 13 x 9 inch baking dish.