1 can cream of chicken soup, undiluted
1 can 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-inch diameter), cut in 1-inch strips
3 cups cooked chicken, cubed
1 cup shredded Colby cheese
In a bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13 by 9 by 2-inch baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. Cover and bake at 350 degrees for 45 minutes or until bubbly.