1 fryer, cooked and deboned
1 pkg. corn tortillas
1/2 lb. grated Cheddar
1 onion, chopped
1 green pepper, chopped
Salt
1 tsp. chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes

Saute green pepper and onion in small amount of chicken broth. Add salt, chili powder, soups, and Rotel. Soften tortillas in warm broth, cut in quarters. Line greased, large Pyrex dish with half of tortillas. Layer half of chicken, cut in bite-sized pieces, half of cheese, half of sauce. Repeat layers. Cover with foil and heat until cheese has melted and sauce is bubbly.