Tortilla Chicken Casserole

What you’ll need: 

  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 Tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 3 cups cooked chicken breast, cubed
  • 1 (10.75 oz.) can cream of celery soup
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (10 oz.) can diced tomatoes and green chiles
  • 1 Tbsp. chili powder
  • 12 corn tortillas cut into 1-inch strips
  • 2 cups shredded Cheddar cheese

Preheat oven to 350º.

In a large, nonstick skillet over medium heat, sauté onion, green pepper and red pepper in oil until tender. Add garlic and sauté an additional minute. Stir in chicken, celery soup, chicken soup, tomatoes and chili powder.

Place half the tortilla strips in the bottom of a 9 x 13-inch baking pan coated with nonstick cooking spray. Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.

Bake, uncovered, for 30 minutes or until cheese is completely melted.

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