King Ranch Chicken

chicken (my mom's recipe calls for a cooked chicken; I used 3 breasts)
1 medium onion, chopped
1 medium green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped Rotel tomatoes
1 1/2 Tbsp. chili powder
1 dozen corn tortillas
2 cups grated cheddar cheese

Boil chicken until tender and retain stock. Dice chicken.
Saute onion and pepper until tender. Dip tortillas in chicken stock and line a 13x9 baking dish. Place diced chicken on tortillas, then spread onion and peppers over chicken; sprinkle with chili powder. Mix both soups and pour over chicken. Sprinkle with grated cheese, then spread tomatoes with their juice over the top. Spoon a couple of ladles of broth over the top for moisture.
Bake at 350 for about 40 minutes, until bubbly.