1 (3 to 5 lb.) chicken cooked, deboned & diced
1 onion, diced
1 green pepper, diced
1/2 jar salsa
1 can cream of mushroom or celery soup
1 can cream of chicken soup
1 lg. or 3 sm. tomatoes, peeled & diced
8 oz. grated Cheddar cheese
1 (12 count) pkg. tortilla soft shells

Saute onions and green peppers in small amount of oil until tender. Add the next 5 ingredients plus 1 soup can of water and half the cheese. Simmer just until cheese is melted. Add chicken. In a 9 x 13 inch pan, alternate shells and sauce mixture (makes about 3 to 4 layers), top with extra cheese and bake at 350 degrees for 30 to 40 minutes. Let stand 15 minutes before cutting and serving.