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Ingredients
2 (10 3/4 oz) Cans cream of chicken soup
1 (10 oz) Can diced tomatoes with green chiles, undrained
3/4 Cup Green pepper, chopped
1 /2 Cup onion, chopped
1 1/2 Teaspoon chili powder
1 /4 Teaspoon black pepper
12 (6�) Corn tortillas cut into thin bite size strips
3 Cup chicken, cooked & cubed
2 Cups cheddar cheese, shredded
Tomato slices (optional)
Green onions, sliced (optional)
Instructions
Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture, layer with remaining chicken, soup mixture, and tortilla strips.
Bake, uncovered, in 350�F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions.