Chicken Enchiladas - cooking recipe

Ingredients

2 cooked, boned, chickens
1/2 block mild cheese shredded
1 can cream chicken soup
1 can cream mushroom soup
1 lg. chopped onion
1 sm. green pepper chopped
1 dz corn tortillas

Preparation

Dip tortillas in hot chicken broth and line 9x13 pan or 2 small ones. On top of tortillas, put chicken, salta and pepper to taste. Sprinkle with garlic powder. Spread chopped onions and peppers on top of chicken. MIx both soups together and chili powder to taste. Then pour over the chicken, then put a layer of shredded cheese. Then spoon on mashed or blended Rotel tomatoes. Bake at 350\u00b0 for 35 min.