6 chicken breasts, cooked and deboned
1/2 c. cooking oil
1 onion, chopped
1 bell pepper, chopped
1 can Rotel tomatoes
2 tsp. chili powder
2 pkg. corn tortillas
1 (10 oz.) cheese, shredded
1 tsp. garlic powder
1 can cream of chicken soup
1 can cream of onion soup
1 1/2 c. chicken broth

Sauté vegetable in oil; add soups and Rotel tomatoes. Cook until blended. Layer in baking dish, tortillas, sauce, chicken, and cheese; repeat layers ending with cheese on top.

Bake 40 minutes at 350°F.