Approximately 1 1/2 lbs. cooked chicken fajita meat
1 med. pkg. restaurant style tortilla chips
1/2 lb. Velveeta cheese, grated
1 lg. red or green pepper, chopped
1 lg. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 can Rotel diced tomatoes

Mix all ingredients, except chips, together in a large bowl. Place half of chips in bottom of oblong baking dish and pour half of mixture (approximately 3 cups) evenly over top. Repeat layers. Bake at 350 degrees for 30 minutes.