1 chicken (boiled and deboned)
12 to 15 tortillas
1 small onion
1 bell pepper
1 can Rotel tomatoes and chilies
1 can cream chicken soup
1 tbsp. chili powder
8 oz. Cheddar cheese
8 oz. sour cream
Garlic powder
Salt and pepper

Boil chicken; debone. Dip corn tortillas into chicken broth until barely wilted and place layer in greased 9 x 13 baking dish. Saute chopped onion, bell pepper in butter until soft. Mix together soups, rotel, sour cream onion, bell pepper, chili powder, salt, pepper, garlic powder. Place layer of chicken over tortillas (1/2 of the chicken). Then pour 1/2 of the soup mixture over the chicken then place 1/2 of the cheese over this. Start over with layer of tortilla and mixtures as stated above. Make 2 layers. Bake 350 degrees for 30 minutes or until done.