1/4 c butter
1 bell pepper, diced
1 onion, diced
1- 10.75 oz can cream of chicken soup
1- 10.75 oz can cream of mushroom soup
1- 10 oz can Rotel tomatoes and chiles
2 c cubed cooked chicken (about 2 breasts)
12 corn tortillas
2 c shredded Cheddar cheese
1. Preheat oven to 325* and lightly grease a 9x13 pan.
2. In a large pan, melt butter and saute pepper and onion until tender.
3. Add soups, Rotel, and chicken and stir until well blended.
4. Alternately layer tortillas, chicken mixture, and cheese in the pan - two layers each.
5. Bake for 40 minutes.
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