Fiesta Chicken

By HeatherS

Ingredients

• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) 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
• 12 corn tortillas (6 inches), cut into 1-inch strips
• 3 cups cubed cooked chicken
• 1 cup (4 ounces) shredded Colby cheese

Preparation

Step 1

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° for 40-50 minutes or until bubbly.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 6-8 servings.