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| FIESTA CHICKEN | ||
| Yields about 6-8 servings | ||
| 1 can cream of chicken soup, undiluted 1 can cream of mushroom soup, undiluted 2 small tomatoes, chopped 1/3 cup picante sauce 1 med. green pepper, chopped 1 small onion, chopped 2-3 tsp. chili powder 12 corn tortillas (6-in.), cut into 1-inch strips 3 cups cubed cooked chicken 1 cup (4 oz.) shredded Colby cheese |
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| In a bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9x2-in. baking dish, layer half of the tortilla chips, chicken, soup mixture and cheese. Repeat layers. Cover and bake at 350 for 40-50 minutes or until bubbly. | ||