Gringo Chicken Casserole

2-chickens, boned and diced (1 pound without bone or 1-1/2 pounds with bone)
1-onion, chopped fine
1-garlic clove, minced
1-bell pepper, chopped fine
4-tablespoons margarine
1-can (10-ounces) green chilies and tomatoes
1-can (10 3/4-ounce) of cream of mushroom or chicken or chicken mushroom
1-packet corn tortillas
15-ounce grated cheddar

Boil chicken until tender. Reserve broth. (if you use canned chicken, just use canned broth or bouillon). Sauté onions, garlic, and pepper in margarine. Mix with canned ingredients. Dip tortillas into broth, then tear. In buttered casserole, place a layer of tortillas, soup and onion mixture, chicken, then cheese. Repeat and top with cheese. Bake 350 degrees for 20 to 30 minutes.