1 lb of chicken, cooked and shredded
1 green bell pepper, chopped
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 (10 oz) can Rotel
1 Tbsp chili powder
10-12 corn tortillas, roughly torn into about 1 inch pieces
2 cups cheddar cheese, shredded
1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
2. In a large mixing bowl, combine chicken, bell pepper, soups, Rotel, and chili powder.
3. In your baking dish, layer half of your torn tortillas followed by half your chicken mixture followed by a layer of cheese. Repeat once more.
4. Cover with foil and bake for 30 minutes. Remove foil and continue to bake another 10 minutes or until bubbly.