King Ranch Chicken Casserole

Prep: 15 minutes ... Cook : 10 minutes ...Bake : 40 minutes  Makes :8 servings

1 ................large onion, chopped
1 ................large green bell pepper, chopped
            **Vegetable cooking spray**
2 ................cups chopped cooked chicken breasts
1 ................(10-ounce) can fat-free cream of chicken soup, undiluted
1 ................(10-ounce) can fat-free cream of mushroom soup, undiluted
1 ................(10-ounce) can diced tomato and green chiles 
1 ................teaspoon chili powder
1/2 .............teaspoon pepper
1/4 .............teaspoon garlic powder
12 ..............(6-inch) corn tortillas
1 ................(8-ounce) block reduced-fat Cheddar cheese, shredded 

1 .           Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
2 .          Stir in chicken and next 6 ingredients; remove from heat.
3 .          Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
3.           Bake at 350° for 30 to 35 minutes or until bubbly.
TIP:
Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
TIP:
Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.
Heart Hearty