 | | Directions |
- Preheat oven to 350 degrees.
- In a large bowl, mix soups, undrained tomatoes, onion, green pepper and seasonings.
- Sprinkle 1/3 of the tortilla strips over bottom of an ungreased 3 quart baking dish.
- Layer half of the chicken and spoon half of the soup mixture on top. Sprinkle half the cheese and another 1/3 of the tortilla strips over soup.
- Layer with remaining chicken, soup and tortillas. Cover with foil.
- Bake for 45 minutes until bubbly and center is hot.
- Uncover and sprinkle with remaining cheese. Bake 10 minutes longer until cheese is melted.
- Let stand 10 minutes before serving.
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Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6
|  | | Ingredients | | - | | 12 corn tortillas, cut in thin strips |
| - | | 3 cups cooked chicken, cubed |
| - | | 1 can cream of mushroom soup |
| - | | 1 can cream of chicken soup |
| - | | 10 ounces diced tomatoes and green chilies |
| - | | 1 onion , diced |
| - | | 1 green pepper , diced |
| - | | 1 1/2 teaspoons chili powder |
| - | | 1/4 teaspoon pepper |
| - | | 2 cups cheddar cheese, shredded |
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