Fiesta Chicken

Name: Fiesta Chicken
Ingredients: 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 2 small tomatoes, chopped; 1/3 cup picante sauce; 1 medium green pepper, chopped; 1 small onion, chopped; 2 to 3 teaspoons chili powder; 12 corn tortillas (6 inches), cut into 1-inch strips; 3 cups cubed cooked chicken; 1 cup shredded Colby cheese

10 ingredients

3 steps

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

Directions

1

In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
2

Cover and bake at 350° until bubbly, 40-50 minutes.
3

Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.