1 c. chopped green pepper
1 c. chopped onion
1/2 c. butter
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 (10 oz.) can Rotel tomatoes and green chilies
1 chicken
12 soft corn tortillas in bite size pieces
1 1/2 c. shredded cheese

Stew chicken. After cooking cut chicken in bite size pieces. In large saucepan cook green pepper and onion in butter until tender. Stir in soups, Rotel tomatoes and chicken and heat. In 3 quart baking dish alternate layers of tortillas, soup mixture and cheese. Bake at 325 degrees for 40 minutes or until hot and bubbly and cheese is browned. Can be frozen before or after cooking.