I got this recipe off the Rotel website. I've made it a few times. It's delicious.
1/4 cup margarine
1 medium green bell pepper, chopped (I use red pepper, not a fan of green)
1 medium onion, chopped
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (10 oz.) rotel
2 cups cubed cooked chicken
12 corn tortillas, torn into bite-sized pieces (I use half wheat tortillas and half crunched up tortilla chips)
2 cups (8 oz.) shredded cheddar cheese
Preheat oven to 325 degrees F. In a large saucepan, cook pepper and
onion in melted margarine until tender, about 5 minutes. Add soups,rotel and chicken, stirring until well blended. In a 13 x 9 x 2-inch
baking pan, alternately layer tortillas, soup mixture and cheese, repeating
for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.