Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces. In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and ROTEL tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9 inches, arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times.
Bake at 325 degrees for 40 minutes or until hot and bubbly and cheese is browned.
Serves 10 to 12. May be frozen before or after baking.