1/4 c. butter
1 medium green pepper, chopped
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
2 c. cubed cooked chicken
12 corn tortillas, torn in pieces
2 c. shredded Cheddar cheese

Preheat oven to 325°F. In a large saucepan, cook pepper and onion in melted butter until tender. Add soups, Ro-Tel and chicken, stirring until well blended. In a greased 9 x 13-inch baking pan, put a layer of torn tortillas, soup mixture and cheese, repeating for 3 layers.

Bake 40 minutes or until hot and bubbling.

Can use flour tortillas instead of corn.