Fiesta Chicken

• 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 shredded Colby cheese

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.
2. Cover and bake at 350u0b0 until bubbly, 40-50 minutes.
3. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

condensed cream, condensed cream, tomatoes, picante sauce, green pepper, onion, chili powder, corn tortillas, chicken, colby cheese

Taken from www.tasteofhome.com/recipes/fiesta-chicken/ (may not work)