Chicken Enchilada Casserole - cooking recipe

Ingredients

1 chicken (cooken and boned)
2 bell peppers (choped)
corn tortillas
2 onions (chopped)
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
8 oz. shredded cheddar cheese
2 cans Rotel Tomatoes (chopped)
1 small jar pimentoes

Preparation

Dip tortillas in chicken broth and place on bottom of a buttered casserole dish 13 x 18 inches.
Spread the chicken pieces on top of tortillas.
Mix together 1/2 c. chicken broth, Cream of Chicken soup, Cream of Mushroom soup, heat slightly.
Pour over the chicken.
Cover with shredded cheese.
Pour Rotel tomatoes over this.
Spread pimentoes over.
Bake at 350 degrees until bubbly and cheese is melted.