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 diced tomatoes and green chili
3 c. cooked chicken, cut into bite-size pieces
12 tortillas, cut into strips
2 c. (8 oz.) shredded Cheddar cheese

Preheat oven to 325°F. In a large saucepan, cook green pepper and onion in butter until tender, about 5 minutes. Add soups, Ro-Tel and chicken, stirring until well blended. In a 9 x 13 baking dish, alternate layers of tortillas, soup mixture and cheese, repeating 3 layers.

Bake 40 minutes or until hot and bubbling.

Makes 8 servings.