3 or 4 lbs. chicken breast or whole chicken
12 fresh corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 med. onion, chopped
1 c. green pepper, chopped
1 tsp. chili powder
1 lb. grated Cheddar cheese
1 (10 oz.) can Rotel tomatoes with green chilies

Simmer chicken until tender. Bone, dice, and save the stock. Line bottom and sides of a well greased 3 quart casserole dish. Sprinkle with 2 or more tablespoons of chicken stock. Combine soups, onion, green pepper, and chili powder. Pour half of this mixture, half of the chicken, and half of the cheese over the tortillas. Make a second layer of cheese with the rest of the ingredients and the can of Rotel tomatoes with chilies. Bake at 350 degrees for 1 hour until hot and bubbly. This casserole may be prepared in advance and reheated.