sgnewt says:
"I use the frozen chopped onion and bell pepper mixture by Green Giant and the Tyson chopped, cooked chicken when I'm in a hurry and it tastes great with less prep time.
You can also use the low sodium or fat free soups if you're counting calories."
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can of diced tomatoes and green chiles (Rotel)
1 teaspoon chili powder
1/4 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8-ounces) shredded Cheddar cheese, divided
Saute onion and bell pepper in hot oil in a parge skillet over medium-high heat 5 minutes or until tender.
Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13-x9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350* for 30 to 35 minutes.
Yield: 6 to 8 servings
Note: You can freeze this casserole for up to 1 month, if sedired. Thaw in refrigerator overnight and bake as directed.