1 whole chicken
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can Rotel tomatoes
Onion
Bell pepper
Corn tortillas

Boil chicken with seasonings (pepper, salt, poultry seasoning, etc.). Keep the chicken stock. Remove chicken from the bones. Warm soup, Rotel tomatoes, onions and bell pepper in a sauce pan. Take a large casserole dish and begin the layering process. Dip the corn tortillas in the chicken broth and make the first layer. Follow with a layer of chicken then soup mixture. Repeat this process ending with a layer of tortillas and thin layer of soup mixture on top.

Cover and bake at 350 degrees for 45 minutes, then top with cheddar cheese. This is excellent served with French bread and a tossed salad.