King Ranch Chicken

2 cans chicken meat, drained
1 medium size green bell pepper, seeded and chopped
1 medium onion, chopped
1 (10) oz. cans diced tomatoes and green chiles (Rotel)
1 (10 oz) can cream of mushroom soup, undiluted
1 (10 oz) can cream of chicken, soup, undiluted
12 (6 inch) corn tortillas, cut into quarters
2 cups (8 oz) shredded Cheddar cheese

Melt butter in a large skillet over medium heat; add bell pepper and onion, and sauté until crisp-tender.
Remove from heat and stir in chicken, tomatoes and green chiles (Rotel), and soups.
Place one third of tortilla quarters in lightly greased 13 X 9 inch baking dish,
top with one third chicken mixture and sprinkle evenly with 2/3 cup cheese. Repeat layers twice,
reserving 2/3 cup cheese. Bake at 325 for 35 minute; sprinkle with reserved cheese, and bake 5 more minute.
 Let stand 5 minutes before serving.