1 lg. chicken or 4 breasts
1 green pepper
1 onion
1 can of mushroom soup
1 can of chicken soup
1 lb. Cheddar cheese
1 can Rotel tomatoes OR
1 qt. tomatoes with hot peppers and 1 pkg. taco seasoning
1 pkg. corn tortillas (soft kind)
1/2 stick butter

Cook chicken in boiling water. Debone chicken. Saute or microwave diced onions and bell peppers in butter. Add together soup stock and heat. Then add cooked onion and peppers to soup mixture. Sprinkle grated cheese over soup mixture. Top with either drained Rotel tomatoes or quart of tomatoes. Cook uncovered 45 minutes at 350 degrees.