Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         chicken breast halves -- boned and skinned
   1      cup           water
  10      ounces        corn tortillas -- quartered
                        divided use
   1      medium        onion -- diced
                        divided use
   1      medium        bell pepper -- diced
                        divided use
   2      cups          velveeta cheese -- light, shredded
     1/2  teaspoon      garlic powder
   1 1/2  teaspoons     chili powder
  10 3/4  ounces        cream of chicken soup
                        campbell's healthy request
  10 3/4  ounces        cream of mushroom soup
                        - -campbell's healthy request
  10      ounces        tomatoes with green chilis -- chopped
                        canned rotel tomatoes

Preparation:

Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom. Pour 1/4 cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili powder. Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Rotel tomatoes. Bake for about 45 minutes. Makes 8 servings.