1 cut up chicken or 3 whole breasts
1 med. green pepper, chopped
1 med. onion, chopped
3 tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 tbsp. chili powder
1 (#300) can tomatoes
4 tbsp. Pace Picante sauce
1 doz. corn tortillas
3/4 c. grated Cheddar cheese

Simmer chicken in salted water for 1/2 hour. Reserve stock, bone, dice, and set aside.

Saute pepper and onion in butter. Remove from heat. Add soups, chili powder, tomatoes and picante sauce. Mix well.

Dip 1/2 tortillas in stock and use them to line 3 quart casserole. Next layer 1/2 of chicken and 1/2 soup mixture. Repeat layers and top with grated cheese. Bake at 350 degrees for 45 minutes. Serve with additional sauce. Serves 6-8.