Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (3 to 4 lb.) chicken
1/2 c. diced onions
1 small bell pepper, diced
1 (16 oz.) pkg. Cheddar cheese, grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. corn tortillas
1 c. water

Preparation

Boil chicken until fully cooked; debone.
In separate pan, combine soups, onion, bell pepper and water; bring to a boil, stirring occasionally.
In casserole dish, alternate 1 layer of chicken and 1 layer of tortillas until all the chicken is used. Pour the soup over the top of the chicken and tortillas.
Cover with cheese; put in oven at 350\u00b0 until cheese is melted.
Serve hot.