Amount
Ingredient
Preparation



3
pounds
chicken





1
x
salt





1
x
pepper





1
each
bay leaf





1
cup
green bell pepper

chopped



1
cup
onion

chopped



1
stick
butter

or margarine



2
cans
soup, cream of chicken





2
cans
soup, cream of mushroom





10
ounces
tomatoes, canned

seasoned with green chili



12
each
corn tortillas

bite size pieces



1 1/2
cup
cheddar cheese

shredded

 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 ROTEL tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9 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 4 minutes or until hot and bubbly and cheese is browned.

Serves 1 to 12. May be frozen before or after baking