Rotel King Ranch Chicken

This is recipe is taken from the Katy 3rd Ward Cookbook....I love it!

(For a little more labor intensive, but even more delicious version, check this out!)

Rotel King Ranch Chicken
1/4 c. margarine (I just use 2 T.)
1 med. green bell pepper, chopped
1 med. onion, chopped
1 can cream mushroom soup
1 can cream chicken soup
1 can (10 oz) Rotel tomato/chilies
2 c. cubed cooked chicken (I use my trusty canned chicken)
15 corn tortillas, torn into bite-size pieces
2 c. shredded cheddar cheese

Preheat oven to 325.
In a large saucepan, cook pepper and onion in melted margarine until tender.
Add soups, Rotel, and chicken, stirring until well blended.
In a 9x13 baking pan, alternately layer tortillas, soup mixture and cheese repeating twice (in the actual recipe it says 3 layers but I have never made that work).
Bake 40 minutes or until hot and bubbling.
(let it sit for a little while and it will thicken up)