4 C chicken. cooked, diced
1 large onion, chopped
1 large green bell pepper, chopped
1 10 3/4 oz. can cream of chicken soup
1 10 3/4 oz. can cream of mushroom soup
1 10 oz. can diced tomatoes and green chilies (Ro-Tel)
1 garlic clove, minced
1 tsp chili powder
12 6 inch fajita-size corn tortillas
2 C (8 oz.) shredded sharp Cheddar cheese
In a large bowl, combine chicken, onion, pepper, chicken soup, mushroom soup, tomatoes, garlic, and chili powder.
Tear tortillas into 1 inch pieces. Layer one-third of tortilla pieces in a lightly greased 6 quart crock pot.
Top with one-third of chicken mixture and 2/3 C cheese. Repeat layers until all ingredients are used.
Cook on low for 3 1/2 hours, or until bubbly and edges are golden brown.
Uncover and cook on low for an additional 30 minutes.