Mexican Chicken - cooking recipe

Ingredients

3 to 4 lb. fryer or small hen, cover with water in a pan and boil until cooked; save broth
10 oz. Cheddar cheese, grated
3 Tbsp. butter
1 onion
1 Tbsp. chili powder
1 green pepper, diced
1 can cream of mushroom soup
1/2 can Ro-Tel tomatoes
1 pkg. corn tortillas

Preparation

Saute onion, chili powder and green pepper in butter.
Add soup and Ro-Tel tomatoes.
Then add boned and cut up chicken. Soak tortillas in cool chicken broth.
In a 2-quart casserole, line bottom with 1/2 the soaked tortillas, then 1/2 the mixture, some grated cheese and then repeat.
Bake at 300\u00b0 for about 40 minutes.