Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2 small tomatoes, chopped1/3 cup picante sauce1 medium green pepper, chopped1 small onion, chopped2 to 3 teaspoons chili powder12 corn tortillas (6 inches), cut into 1-inch strips3 cups cubed cooked chicken1 cup shredded Colby cheese
Preparation
In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
Cover and bake at 350° until bubbly, 40-50 minutes.
