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Preheat the oven to 350°F. Put chicken into a large pot, cover with water and bring to a boil. Skim off and discard any foam, and then reduce heat and simmer until cooked through, about 10 minutes. Drain and set chicken aside to cool, and then chop roughly. Meanwhile, in a large bowl, combine peppers, onion, soup and tomatoes.
Layer one-third of the tortillas in the bottom of an oiled 9x13-inch casserole dish. Top with one-third of the chard, one-third of the chicken, one-third of the vegetable mixture and one-third of the cheese. Repeat process two more times and bake, uncovered, until bubbly and golden brown, 50 to 60 minutes.