1 medium onion, chopped
1 medium green pepper, chopped
3 tablespoons butter or margarine
2 cups chopped tomatoes
1 can (10 1/2 ounces) of condensed cream of
mushroom soup
1 can (10 1/2 ounces) of condensed cream of chicken
soup
1/3-cup picante sauce
1 tablespoon chili powder
12 corn tortillas, torn into 1-inch strips
3 cups diced cooked chicken
1 cup shredded cheddar cheese
Cook onion and green pepper in butter until onion
is tender but not brown. Remove from heat. Add tomatoes, soups, picante sauce and chili powder, mix well. Line bottom of shallow 3-quart casserole with half the tortilla
strips. Top with 1/2 the chicken and 1/2 the vegetable mixture. Repeat
layers. Sprinkle with cheese. Bake uncovered at 350 F for 35 min. Let stand 10 minutes before serving. Makes 6 to 8 servings.