Ranch-Chicken Casserole

[mos]

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 diced tomatoes with green chilies, un-drained
1 cup classic ranch dressing
1 tsp chili powder
1-1/2 cups shredded cheddar cheese
12 corn tortillas (6 inch), cut into strips
1 cup tortilla chips (1 oz.), 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 each 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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