2 med. chickens
1/2 bell pepper, diced
1/2 lg. onion, diced
1 tsp. chili powder-Tabasco sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1 (No. 101) can tomatoes, sauce or stewed
1 c. sharp Cheddar cheese, grated
1 (10-12) count pkg. tortillas

Boil chickens until meat separates, about 1 hour. Save broth. Skin and debone chicken and cut into bite-sized pieces. Gently ease tortillas into hot broth and leave for 10 minutes. Lift out in stack. Separate and line casserole pan. Place pieces of chicken over tortilla-lined pan and add salt to taste. Add chopped onion and bell pepper. Spread can of chicken soup evenly. Then sprinkle chili powder with a few drops of Tabasco sauce. Add can of tomatoes and mushroom soup. Top with grated cheese. Place in preheated 375 degree oven and bake for 45 minutes.