1/4 c. butter
1 medium green bell pepper, chopped
1 medium onion, chopped
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 oz.) can Ro-Tel extra hot diced tomatoes and green chilies
2 c. cubed cooked chicken
12 corn tortillas, torn into bite-size pieces
2 c. (8 oz.) shredded Cheddar cheese

Preheat oven to 325°F. In a large saucepan, cook pepper and onion in butter until tender, about 5 minutes. Add soups, Ro-Tel, and chicken, stirring until well blended. In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers.

Bake 40 minutes or until hot and bubbling.

Makes 8 servings.