King Ranch Chicken

1 package tortillas
1 chicken boiled and cut in chunks (I usually use boneless breasts but any is fine.) Reserve liquid.
1 bell pepper (diced)
1 large onion (diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes, drained
1 T chili powder
1/2 lb grated cheese
 
Soak tortillas in the chicken broth until soft. Sauté diced pepper and onion in a little butter.  Mix all ingredients together except grated cheese.  Put a thin layer of the mixture on the bottom of a lasagna pan - then line the bottom with 3 softened tortillas.  Put about 1/3 of the mixture on top of the tortillas and 1/3 of the cheese.  Continue layering - ending with cheese. 

Cover and bake at 400 d. for about 45 minutes or until bubbly.  Will freeze well.

*If I am making for a crowd, I double the recipe and add one can spicy Rotel and one can regular.