Serve this hearty casserole with your favorite cornbread!
1 regular size can condensed cream of chicken soup, undiluted
1 regular size can condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup Picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder (to taste)
12 – 6″ corn tortillas, cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese
Directions
~In a large bowl, combine the soups, tomatoes, Picante sauce, green pepper, onion, and chili powder.
~In a greased 13×9-inch baking dish, layer half of the tortilla strips, chicken, soup mixture, and cheese. Repeat layers.
~Cover and bake at 350° for 40 to 50 minutes.
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