2 tbsp. butter
1/2 c. chopped onion
1/4 c. chopped green pepper
1/8 tsp. garlic powder
1 (10 1/2 oz.) can cream of chicken soup
1 c. sour cream
3/4 c. milk
1/4 c. diced green chili
2 c. cubed, cooked chicken
8 corn tortillas, torn in 1 inch pieces
1 c. grated Cheddar cheese

In a 2 quart casserole dish, microwave butter on high for 30 seconds, stir in onion, green pepper and garlic. Microwave on high for 3 minutes, stirring once.

Blend in soup, sour cream, milk and chili peppers, stir in chicken and tortillas. Microwave on 70% power for 10-12 minutes until hot and bubbly, stirring twice.

Sprinkle cheese on top; microwave on 70% power for 2-3 minutes. Let stand covered 5 minutes before serving.