Texas Ranch Chicken Casserole
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 Tablespoon vegetable oil
1 teaspoon minced garlic
3 cups cubed cooked chicken breast
1 (10¾ ounce) can cream of celery soup
1 (10¾ ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 Tablespoon chili powder
12 corn tortillas, cut into 1-inch strips
2 cups shredded cheddar cheese
Preheat oven to 350 degrees.In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
Line a 9×13-inch baking pan with half of the tortilla strips.
Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
Bake uncovered for 30 minutes or until cheese is completely melted.