1 boned and salted chicken, cooked (save broth)
1 chopped bell pepper
1 pkg. (small) corn tortillas
graded Cheddar cheese for topping
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies
1 chopped onion
Dip tortillas in chicken broth until limp. Line 9x13x2-inch baking dish with them. Cover with chicken, green pepper and onion. Mix soups and Ro-Tel and pour over chicken. Top with cheese. Bake at 350 degrees until hot and cheese is bubbly.
Patsy Richmond
Gertrude's Daughter
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