1 (3 to 4 lb.) chicken, cooked and cut up (save broth)
2 tbsp. butter
1 onion, chopped
1 clove garlic
1 green pepper, chopped
1 tbsp. chili powder
1 can Ro-Tel tomatoes, chopped in blender
1 can cream of mushroom soup
1 can cream of chicken soup
12 flour tortillas, cut into bite sized pieces
1/2 lb. sharp cheese, grated

Preheat oven to 350 degrees. Saute onion and peppers in butter. Add soups, Ro-Tel and spices. Heat through. Dip half the tortillas in broth. Place evenly in bottom of buttered casserole dish. Add 1/2 chicken, 1/2 soup mix, then 1/2 cheese. Repeat with remaining tortillas dipped in broth, chicken, soup mix and cheese. Bake at 350 degrees for 30 to 45 minutes.