1 (3 lb.) chicken
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can tomato & chilies
2 med. onions
1 green pepper
2 tbsp. vegetable oil
1/4 lb. cheddar cheese
12 tortillas

Stew chicken in small amount of water, debone and chop in small pieces. Saute onions and pepper in vegetable oil. Mix soups and tomato and chilies together over low heat; add green pepper and onions, stir until smooth. Grate cheese. Place into a rectangular casserole, 6 tortillas, torn into pieces. Add 1/2 of the chicken and 1/2 of the soup mixture. Place 6 more tortillas over this and add the rest of the chicken and soup mixture. Top with the grated cheese. Bake at 350 degrees for 45 minutes.