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6 boneless, skinless chicken breast halves
1/2 teaspoon vegetable oil
1 medium onion, chopped
1/2 medium green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10-ounce) can diced tomatoes with chiles
1/4 teaspoon ground pepper
1-1 1/2 teaspoons chili powder
8 ounces grated Cheddar cheese, divided
12 flour tortillas

Cook chicken in 350 degrees oven for 20-25 minutes. Cool, then dice
into chunks. Heat vegetable oil in skillet, and saute onion and
green pepper about 5 minutes. Place soups and tomatoes in large
bowl, and mix in onions and peppers. Add ground pepper and chili
powder. Add diced chicken. Preheat oven to 350 degrees. Tear tortillas,
lining bottom of 13x9-inch pan. Layer with one-half the chicken
mixture. Sprinkle 1 cup grated cheese, and place second layer of
tortilla pieces on top. Top with remaining chicken mixture and
tortilla pieces. Sprinkle with remaining cheese. Bake for 30-40

Yield: 6-8 servings.

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