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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a medium bowl, combine condensed soup, undrained tomatoes, green pepper, onion, chili powder and black pepper; set aside.
To assemble, sprinkle about one-third of the tortilla strips into an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture on top. Sprinkle half of the Cheddar and another one-third of the tortilla strips over the soup mixture. Layer with the remaining chicken, soup mixture, and tortilla strips.
Bake, uncovered, for about 45 minutes or until bubbly around the edges and hot in the center. Remove from the oven; sprinkle with the remaining Cheddar. Let stand for 10 minutes before serving. If desired, top with sliced tomatoes and green onions.