Chicken Tortilla Casserole

1 lb chicken breast
4 flour tortillas
2 green bell peppers
1 medium onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes with green chiles
1 cup cheddar cheese

Boil chicken until no longer pink. Drain, reserving 1 cup of stock. Mix reserved stock with soups in a bowl and mix well. Chop onion and bell peppers into small pieces and set aside. Layer 2 tortillas in a 9x13 inch casserole dish sprayed with cooking spray. On top of tortillas layer 1/2 of the chicken, onions, peppers, soup mixture, tomatoes and cheese, in this order. Repeat with a second layer of each. Cook at 350 degrees for 30-40 minutes or until bubbly.

Serving Size: Makes 12 3 inch slices

Number of Servings: 12

Recipe submitted by SparkPeople user ACOOK77.