3 to 4 chicken breasts, cooked and cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 to 10 oz.) jar salsa
1 onion
1 to 2 green peppers
soft tortillas
shredded Mexican or Cheddar cheese

Chop and saut onion and pepper. Mix with first four ingredients. Line 13 x 9-inch pan with tortillas. Spread with half of chicken mixture. Sprinkle with half of the cheese and repeat layers beginning with tortillas.

Bake at 350°F for 30 minutes or until bubbly.