Ranch-Chicken Casserole

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Ranch-Chicken Casserole

1 tbs oil
1 green pepper, chopped
1 onion, chopped
2 cups chopped cooked chicken
10-1/2 oz can condensed cream of chicken soup
10-oz can diced tomatoes with green chilies, undrained
1 cup ranch dressing
1 tsp chili powder
1-1/2 cup cheddar cheese, shredded
12 corn tortillas (6 inch), cut into strips
1 cup tortilla chips, coarsely crushed
2 tbs chopped fresh cilantro

Heat oven to 350°.

Heat oil in large skillet on medium-high heat. Add vegetables.  Cook 5 min or until crisp-tender, stirring frequently. Remove from heat.

Stir in chicken, soup, tomatoes, dressing and chili powder.

Spread 1/3 of the tortilla strips onto bottom of 13×9-inch baking dish sprayed with cooking spray.  Cover with layers of 1/3 <u>each</u> of the chicken mixture and cheese. Repeat layers twice.

Bake 30 min or until heated through. Top with crushed chips and cilantro.  Serves 8

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