Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  chicken
                        salt
                        pepper
  1                     bay leaf
  1                cup  green pepper -- chopped
  1                cup  onion -- chopped
  1                     butter or margarine -- stick
  2               cans  cream of chicken soup
  2               cans  cream of mushroom soup
  10            ounces  ro*tel tomatoe w/green chili
  12                    corn tortillas -- bite size pc
  1 1/2           cups  cheddar cheese -- shredded

Preparation:

Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces. In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13 X 9-inches, arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times. Bake at 325 degrees for 40 minutes or until hot and bubbly and cheese is browned. May be frozen before or after baking.

Nutritional Information:

488 Calories (kcal); 34g Total Fat; (63% calories from fat); 24g Protein; 20g Carbohydrate; 135mg Cholesterol; 720mg Sodium