Chicken Enchiladas

• 1 (2 to 3 lb.) chicken, cooked
• 1 onion, chopped
• 1 green pepper, chopped
• 1 can Ro-Tel
• 1 can cream of chicken soup
• 1 pkg. soft tortillas
• 1 lb. Cheddar cheese, shredded
• 1 can cream of mushroom soup

1. Skin, bone and cut chicken into large pieces. Saute onion and green pepper in a little margarine.
2. Mix onion and green pepper with the chicken, 2 cans of soup and Ro-Tel.
3. Heat thoroughly. On the bottom of a large casserole dish, put a layer of tortillas, that have been cut into strips and dipped in chicken broth.
4. Over this, layer half of the chicken mix and half of the cheese. Spoon about 1/2 cup chicken broth over all.
5. Add another layer of tortillas, chicken mix, broth and cheese. Reserve a little cheese to sprinkle on top after cooking.
6. Bake at 350u0b0 for 30 minutes.

chicken, onion, green pepper, rotel, cream of chicken soup, soft tortillas, cheddar cheese, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239835 (may not work)