1 boiled chicken, deboned (save some broth)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion
1 lb. (2 c.) grated cheddar or Velveeta cheese
1 bell pepper
1 can Rotel tomatoes
1 pkg. corn tortillas

Saute chopped onion and green pepper. Add soups. In a 13 x 9 inch baking dish, layer tortillas, which have been dipped in chicken broth to soften, chicken, soup mixture, cheese and Rotel tomatoes. Top with grated cheese. Bake at 350 degrees for 25-30 minutes.