(makes two 8 x 8 pans)
1 cup onions, diced
1 cup green bell peppers, diced
1/4 cup butter or margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb cheddar cheese, shredded
2 cups cooked chicken, diced
1 can tomatoes with green chiles
1 clove garlic (minced)
2 Tbsp chili powder
1 Tbsp chicken broth
12 corn tortillas (torn in quarters)
In a large pan, saute onion & bell pepper in butter. Add soups, tomatoes & chiles, garlic, chili powder, & chicken broth. Line bottom of 13 x 9" pan (or two 8 x 8) with pieces of tortialls. Spread half the chicken over the tortillas & top with half the sauce, then half the cheese. Cover with another layer of torn tortillas, & repeat the chicken, sauce & cheese layers. Cover & freeze.
Thaw. Bake at 350 for 30 minutes, or until bubbly.