12 corn tortillas
1 c. warm chicken stock
1 chicken, cooked & cut in pieces
1 chopped onion
1 chopped green pepper
1 tbsp. chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 sm. can Rotel tomatoes with chilies
1/2 lb. grated cheese

Dip 12 corn tortillas in warm chicken stock until wilted. Overlap tortillas in greased 9"x12" baking dish. Spread diced chicken on top. Salt and pepper. Boil chopped onion, green pepper in 1/2 cup chicken stock until soft. Add chili powder, soups and tomatoes. Pour over chicken. Top with cheese. Bake at 375 degrees for 30 minutes.