1 lg. fryer
1 pkg. corn tortillas
1 lg. onion, chopped
1 bell pepper
1/2 lb. grated Cheddar cheese
1 tbsp. chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, crushed

Boil chicken until done. Remove from bone. Cut into bite size pieces. Save chicken stock. Dip tortillas one at a time into hot stock and layer into bottom of 9 x 12 inch baking pan. Add chicken and remaining ingredients in order. Do not dilute soups. Bake in 375 degree oven for 30 to 45 minutes. Serve with French bread and green salad.