1 sweet onion, diced 
1 bell pepper, diced
7 to 14 flour tortillas, according to size
1 whole chicken (boiled, deboned, skinned and cut into bite-size pieces) 
Save the chicken broth
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
2 cups shredded cheddar cheese
Chili powder, to taste 
Salt, to taste 
Black pepper, to taste
1 (10-ounce) can Rotel

Heat oven to 350. Sauté bell peppers and onions until tender. Dip tortillas in chicken broth and place in a greased 9-inch-by-13-inch baking dish. Make sure you cover the entire baking dish with tortillas. Layer half the chicken, onion, bell pepper, soups, cheese and seasonings. Repeat layers and top with Rotel. Bake 45 minutes or until bubbly.