3 to 4 lbs. chicken breasts
12 fresh tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. green pepper, chopped
1 c. onion, chopped
1 tbsp chili powder
1 lb. cheddar cheese
1 can Rotel tomatoes

Simmer chicken breasts until tender; bone, dice or shred and save stock. Line bottom and sides of well-greased 3 quart casserole with 6 tortillas, cut up. Sprinkle with 2 or more tablespoons chicken stock. Combine soups, onion, green pepper and chili powder. Pour half of this mixture, half of chicken and half of cheese on tortillas.

Make a second layer of tortillas, chicken, soup mixture and cheese. Top last layer of cheese with can of Rotel. Bake at 350 degrees for 1 hour until hot and bubbly. May be prepared in advance (24 hours before serving) and reheated.

Serves 12 to 15.