Mexican Casserole

Yellow corn tortillas 15- 20

Chicken Breasts 3- 4

1 cup sour cream

1 can (14oz) Mexican flavoured diced tomatoes (Rotel)

1 can cream of mushroom soup

1 can cream of chicken soup

2 bags shredded cheese (1lb)

1 med onion

1 green pepper

1 tsp cumin

1 tbsp chilli powder

garlic powder to taste

Boil chicken breasts then chop. Put chicken in a bowl, add sour cream, soup, Rotel, onion, green pepper and spices.

Cut tortillas into triangles. In a 9X13 pan: alternately layer tortillas and chicken mixture and cheese. Starting with tortillas on the bottom, finishing with a good layer of cheese on the top.

Bake at 3251F for 40 minutes.