1 large onion, chopped
1 large green pepper, chopped
2 tbsp. vegetable oil
2 c. cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz.) can diced tomatoes with green chilies
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. garlic powder
12 corn tortillas
2 c. shredded cheese

Sauté onion and bell pepper in hot oil in a large skillet over medium heat 5 minutes until tender. Stir in chicken and next 6 ingredients. Remove from heat. Tear tortillas into 1-inch pieces. Layer 1/3 of tortilla pieces in bottom of lightly greased 13 x 9-inch baking dish. Top with 1/3 of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350°F for 30 to 35 minutes.

Yield: 6 to 8 servings.