1 med. onion, chopped
1 med. green pepper, chopped
3 tbsp. butter
2 c. tomatoes, chopped
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1/3 c. picante sauce
1 tbsp. chili powder
12 corn tortillas, cut into 1-inch strips
2 1/2 to 3 c. chicken, cooked
3/4 c. Cheddar cheese, shredded

Cook onion and green pepper in butter until tender, not brown. Remove from heat. Add tomatoes, soups, picante sauce and chili powder. Mix well. Line bottom of shallow 3-quart casserole with half of tortillas. Top with 1/2 of chicken and 1/2 vegetable mixture. Repeat layers. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 35 minutes. Let stand 10 minutes before serving. Serve with additional picante sauce. Makes 6 to 8 servings.