8 chicken breasts (boiled, deboned, skinned & cut into pieces)
1 1/2 lg. bell peppers
1 1/2 onions
1 can Rotel tomatoes
1 can enchilada sauce
1/2 c. can cream of chicken soup
1 pkg. frozen corn tortillas, sliced in 4 pieces each
1 1/2 lbs. cheddar cheese

Saute onions and bell pepper. In blender mix together tomatoes, enchilada sauce and cream of chicken soup. In 9"x13" pan layer chicken, tortillas, 1/2 of the sauce, bell peppers and onions then cheese. Repeat. End with cheese. Bake 30 minutes at 350 degrees.