Recipe: Busy Day El Rancho Chicken (using cooked chicken)

BUSY DAY EL RANCHO CHICKEN

1 (10 3/4 ounce) condensed cream of mushroom soup
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chilies
1 medium green sweet pepper, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 1/2 teaspoons chili powder
1/4 teaspoon ground black pepper
12 (7-inch) corn tortillas, cut into thin bite-size strips
3 cups cubed cooked chicken
8 ounce cheddar cheese, shredded (2 cups)

Preheat oven to 350 degrees F.

Combine soups, undrained tomatoes with chilies, green pepper, onion, chili powder, and black pepper. Set aside.

To assemble, sprinkle about one-third of the tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.

Bake, covered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot.

Uncover; sprinkle with remaining cheese. Bake 3 to 4 minutes more or until cheese is melted. Top with sliced tomatoes and green onions, if desired. Let stand 10 minutes before serving.

Servings: 8
Adapted from source: Celebrate San Antonio: A Cookbook by San Antonio Junior Forum