King Ranch Chicken Casserole - cooking recipe

Ingredients

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups cooked chicken, chopped
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) can diced tomatoes with green chilies (Rotel preferred)
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6 inch) corn tortillas
2 cups shredded cheddar cheese, divided

Preparation

Saute the onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes (until tender).
Stir in the chicken and the next seven ingredients. Remove from heat.
Tear the corn tortillas into 1-inch pieces, and layer 1/3 of them in the bottom of a greased 13 x 9 inch casserole.
Top with 1/3 of chicken mixture and 2/3 cup of cheese. Repeat the layers twice.
Bake at 350\u00b0 for 30 to 35 minutes.
You can freeze the casserole for a month, if desired. Then thaw it in the fridge overnight, and bake as directed.