1 (3 lb.) chicken
5 to 7 corn tortillas
1 med. can Rotel tomatoes
1 can cream of chicken soup
1/2 c. onion, chopped
1/4 c. green pepper
1/2 tsp. pepper
1 tsp. salt
1 lb. grated cheese
1 can mushroom soup

Tear tortillas in pieces. Debone boiled salted chicken. Mix undrained tomatoes, green peppers, pepper, salt, 1 pound grated cheese together. Layer tortillas, then chicken. Pour tomato mixture over. Warm undiluted soup. Pour over top. Bake 30 minutes in 350 degree oven.