Chicken Tortilla Casserole

• 2 medium onions, chopped
• 2 tablespoons fresh minced garlic (or to taste)
• 1 green bell pepper, seeded and chopped
• 1 teaspoon dried chili pepper flakes
• 3 -6 tablespoons vegetable oil
• 3 cups cooked chicken or 3 cups cooked turkey, chopped
• 1 cup corn niblets, drained
• 1 (10 ounce) can cream of chicken soup, undiluted
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 3 tablespoons mayonnaise
• 1 (10 ounce) can green chilies, diced
• 2 teaspoons chili powder (or to taste)
• 3 teaspoons seasoning salt (or to taste)
• black pepper
• 12 (6 inch) corn tortillas (broken into about 1-inch pieces)
• 3 cups grated Mexican blend cheese, divided (or to taste, or use grated cheddar cheese)

1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch casserole dish.
3. In a very large skillet heat oil over medium-high heat.
4. Add in onion, bell pepper and dryed chili flakes; saute for about 6-7 minutes or until tender, adding in the garlic the last 2 minutes.
5. Add in all ingredients up to the tortillas; mix well to combine and simmer for about 10 minutes.
6. Layer 1/3 of the broken tortillas in the bottom of the dish, top with 1/3 of the chicken mixture, then 1 cup grated cheese (or to taste).
7. Repeat the layers twice making certain to end up with the cheese on top.
8. Bake uncovered for about 25-30 minutes.
9. If desired you can omit the cheese on top, bake for 30 minutes, remove from oven sprinkle with cheese and return to oven for about 7-8 minutes or until the cheese has melted, this will avoid the cheese from becoming hard.

onions, garlic, green bell pepper, chili pepper, vegetable oil, chicken, corn niblets, cream of chicken soup, cream of mushroom soup, mayonnaise, green chilies, chili powder, salt, black pepper, corn tortillas, blend cheese

Taken from www.food.com/recipe/chicken-tortilla-casserole-171349 (may not work)