1 Onion, chopped
1 Bell Pepper, chopped
2 TBS Butter
1 Can Cream of Chicken
1 Can Cream of Mushroom
1 Can Rotel
2 Garlic Cloves
16 oz. Velveeta
12 Flour Tortillas
1 Roasted Chicken

1 Onion, chopped 1 Bell Pepper, chopped 2 TBS Butter 1 Can Cream of Chicken 1 Can Cream of Mushroom 1 Can Rotel 2 Garlic Cloves 16 oz. Velveeta 12 Flour Tortillas 1 Roasted Chicken

Preheat oven to 350 degrees and spray a 9 x 13 pan.

Saute onion and pepper in butter for 5 minutes.
Add soups, tomatoes, garlic and 1/2 the cheese, blending well.
Stir in the chicken and remove from heat.
Place one layer of tortillas and top with 1/3 of mixture and repeat twice, ending with tortillas.
Sprinkle remaining cheese and cover.

Bake 30 minutes, uncover and bake 15 minutes more.