Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  chicken -- (2 to 3)
  1                     chopped onion
  1                     chopped green pepper
  12            ounces  taco sauce
  1                can  condensed cream of chicken soup
  1         small   cn  stewed tomatoes -- (4-6 oz)
  8             ounces  processed/cheddar cheese divided
  18            7 inch  corn tortillas
  1                can  cream of mushroom soup

Preparation:

Boil chicken, remove skin. Bone chicken and cut into bite-size pieces. Save broth. In a lg skillet, saute onion and green pepper in a little oil. Add taco sauce, the cream of chicken and mushrooms soups, tomatoes and half the cheese. Heat until cheese is melted, use low heat to avoid curdling. Add the chicken. Dip the tortillas in the broth to soften and put 6 in the bottom of a 13 x 9-inch pan. Cover the tortillas with the chicken and cheese mixture. Add a layer of 6 more tortillas, then more chicken mixture, continuing the layers until the tortillas are used and ending with the chicken mixture. Top with remaining cheese and bake, uncovered, 30 minutes in an preheated 350 degree oven.

Nutritional Information:

3154 Calories (kcal); 152g Total Fat; (41% calories from fat); 161g Protein; 319g Carbohydrate; 619mg Cholesterol; 6980mg Sodium