| | Directions | | In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13-in. x 9-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. |
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| Ingredients | | - |  | 1 can condensed cream of chicken soup, undiluted (10 3/4 ounce can) |
| - | | 1 can Condensed Cream of Mushroom Soup, undiluted (10 3/4 ounce Can) |
| - | | 2 tomatoes, chopped (small) |
| - | | 1/3 cup picante sauce |
| - | | 1 green pepper, chopped (medium) |
| - | | 1 onion, chopped (small) |
| - | | 2 teaspoons Chili Powder |
| - | | 12 Corn Tortillas, cut into 1 inch strips (6 inch ) |
| - | | 3 cups Chicken, cubed & cooked |
| - | | 1 Colby Cheese, shredded (1 Cup 4 ounce ) |
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