1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 can RO*TEL diced tomatoes and peppers
2 cups cubed cooked chicken
12 corn tortillas, torn into bite-size pieces
2 cups (8 oz) shredded cheddar cheese

Preheat oven to 325*. In a large saucepan, cook pepper
and onion in melted margarine until tender, about 5 minutes.
Add soups, RO*TEL and chicken, stirring until blended.
In a 13x9x2 inch baking pan, alternately layer tortillas,
soup mixture and cheese repeating it for three layers.
Bake 40 minutes or until hot and bubbly. Makes 8 servings.

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