10 3/4 oz can condensed cream mushroom soup
10 3/4 oz can crem chicken soup
10 oz can diced tomatoes with green chilies
3/4 cup green pepper-chopped
1 medium onion- chopped
1 tsp chili powder
1/4 tsp pepper
12 (6 or 7 inch) corn tortillas cut into thin bite sized strips
3 cups cubed, cooked chicken
8 oz shredded cheddar cheese (2 cups)
3 cups cubed cooked chicken
sliced tomaotoe, green onions (opt)
Combine soups (undiluted), tomatoes with chilies, green pepper, onion, chili powder and pepper. Set aside. Sprinkle about 1/3 of the tortilla strips over the bottom of an ungreased 3 quart shallow baking dish. Layer 1/2 of the chicken over tortilla strips, spoon 1/2 of the soup mixture on top. Sprinkle with half of the cheese and another 1/3 of the tortilla strips. Layer again with the chicke, soup mixture and tortilla strips. bake uncovered at 350 degrees for about 45 min. or until bubbly around the edges and the center is hot. Uncover and sprinkle with remaoning cheese and bake 3-5 min more until cheese is melted. Top with sliced tomato and chopped green onion if desired. Let stand 10 minutes before serving.
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