Mexican Chicken - cooking recipe

Ingredients

1 (2 to 3 lb.) fryer, cooked and diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 doz. tortillas
1 c. onions, diced
1 c. green peppers, diced
1 Tbsp. chili powder
3/4 lb. grated Cheddar cheese
1 can Ro-Tel tomatoes and green chilies or 1 can tomato soup, mixed with 1 Tbsp. chili powder

Preparation

Line large baking dish with layer of tortillas.
Sprinkle with chicken broth.
Saute onions and green peppers.
Add soups and chili powder.
Pour layer of soup mixture over tortillas, then a layer of chicken, then a layer of cheese.
Repeat layers.
Pour over all the Ro-Tel or the tomato soup with chili powder.
For a milder taste, use 1/2 can Ro-Tel and 1/2 can plain tomatoes.
Bake 1 hour at 350\u00b0.
Serve with vegetable salad and Mexican rice or beans.