12 corn tortillas
4 c. cooked cubed chicken
1 1/2 c. chopped bell pepper
1 1/2 c. chopped onion
8 oz. grated cheddar cheese
1 tsp. chili powder
1/2 tsp. garlic powder
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 can Rotel tomatoes with green chilies

Heat oven to 350 degrees. Line bottom of 9 x 13 x 2 inch baking dish with tortillas, over lapping. Layer chicken, onion, pepper and cheese evenly over tortillas in pan. Sprinkle with chili powder and garlic powder. Mix the 2 soups together and spoon over all this then spoon the Rotel tomatoes over soup. Bake 45 minutes. Let stand 10 minutes then serve.