King Ranch Chicken

2 cans Rotel tomatoes, undrained

4 chicken breasts, cooked and cubed

1/4 tsp. salt

1/4 tsp. pepper

2 Tblsp. margarine

1 green pepper, chopped

1 medium onion, chopped

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

12 corn tortillas, cut into quarters

2 cups shredded cheddar cheese

Saute onion and green pepper in margarine till tender crisp.  Stir in chicken, tomatoes, seasoning and soups.

Place 1/3 of the tortillas in greased 9x13 pan.  Top with 1/3 chicken mixture and 1/3 cheese.  Repeat.  End with cheese.    Bake at 325F for 35 minutes.  Let stand 5 minutes before serving.