1 whole fryer, boiled, skinned and cut into sm. pieces
2 cans cream of chicken soup
1 bell pepper, chopped
1 onion, chopped
1/2 tsp. cinnamon
1 tsp. oregano
1 tsp. chili powder
1 pkg. corn tortillas

Saute onion and bell pepper, add soup, tomatoes, and seasonings. Simmer for about 10 minutes. Line the bottom of a shallow baking dish with tortillas that have been cut in quarters or eights. Place chicken on top of these and pour the sauce over all. Heat in 350 degree oven until hot and bubbly. This can be topped with grated cheese.