1/4 cup margarine
1 med. green bell pepper, chopped
1 med. onion, chopped
1 (10 3/4 oz) can cream mushroom soup
1 (10 3/4) oz can cream chicken soup
2 cans (10 3/4) oz Ro-Tel dice tomatoes green chilies
2 cups cubed chicken cooked
12 corn tortillas, torn into bite sieze pieces
2 cups (8oz) shredded cheddar cheese
Recipe
Preheat oven to 325. In large saucepan cook pepper, onion in margarine until tender, about 5 minutes. Add soups, Ro-tel, chicken, stirring until well blended.
Alternate layers of tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling.