2 tbsp. butter
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 c. chopped cooked chicken
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can diced tomatoes with green chilies
1 tsp. chili powder
1 tsp. ground cumin
2 c. tortilla chips, crushed
2 c. shredded Cheddar cheese

Preheat oven to 325°F for 20 minutes. Melt butter in medium skillet over medium-high heat. Add chopped onions and bell peppers. Sauté 8 minutes or until tender. Stir in chopped chicken and next 5 ingredients. Cook, stirring occasionally. Place half of crushed tortilla chips in bottom of 9 x 12 baking pan. Layer with half each of chicken mixture and shredded Cheddar cheese. Repeat layers, ending with cheese.

Bake, uncovered, at 325°F for 45 minutes or until mixture is thoroughly heated.

Garnish with sour cream or whatever, if desired.