1 large chicken, boned and cut in bite size pieces

Cook the chicken in salted water and add a few slices of onion for more flavor. Cook until fork tender. Throw away skin. Cut or tear meat.

1/2 onion, chopped
1/2 green pepper, chopped
12 tortillas, cut in fourths
1/2 lb. cheddar, grated
1 tsp. chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes with chiles

Blend soup and tomatoes in blender. Put a layer of tortillas in buttered casserole. Stir chili powder into soup mixture. Put a layer of chicken on tortillas, then cheese, then soup and onions and pepper. Repeat the layring. Bake at 350 degrees for 30 to 45 minutes. Serves 6.