¼ c. margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can mild Ro-Tel diced with tomatoes and green chiles
2 c. boned and cubed chicken
12 corn tortillas, torn into pieces
2 c. (8 ounces) shredded Cheddar
Preheat oven to 325 degrees. In a large saucepan, cook pepper and onion in melted margarine until tender. Add soups, Ro-Tel tomatoes and chicken, stirring until well blended. In a 9×13 casserole dish, alternately layer tortillas, soup mixture and cheese. Repeat for 3 layers. Bake 40 minutes or until hot and bubbly.