Mexican Chicken Casserole - cooking recipe

Ingredients

chicken
soft tortillas
1 chopped onion
1 chopped green pepper
1/2 lb. grated Cheddar cheese
2 tsp. chili powder
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup

Preparation

Cook and debone the chicken (save broth).
Dip the tortillas in chicken broth to soften.
Line a 9 x 13-inch pan with the tortillas.
Put the chicken, onion, green pepper and cheese over the tortillas.
Mix the soups with the chili powder.
Do not add water to soups.
Pour over the cheese evenly. Bake at 350\u00b0 for about 15 to 20 minutes until soup is bubbly.
Serve.