1 (3 lb.) fryer, cooked and diced
1 dozen flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. onions, diced
1 c. green peppers, diced
1 tbsp. chili powder
3/4 lb. grated cheddar cheese
1 can Rotel tomatoes and green chilies

Line large baking dish with layer of tortillas. Sprinkle with chicken broth. Saute onions and green pepper. Add soups and chili powder. Pour layer of soup mixture over tortillas, then layer of chicken, then layer of cheese. Repeat layers of tortillas, soup, chicken and cheese. Top with Rotel tomatoes and bake for 1 hour in 350 degree oven.