In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder.
In a greased 13-in. x 9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
Cover and bake at 350 for 40 - 50 minutes or until bubbly.
Notes: I use 98% fat-free soups - you can't taste the difference, and they're much healthier. I like to use a Poblano pepper rather than a Bell. I spice it up a little by using more chili powder, some comino, and (of cours!) garlic.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 142 (54%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 79.5mg||24 %|
|Sodium 402.4mg||14 %|
|Potassium 316.1mg||8 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 3.8g|
|Protein 24.2g||35 %|
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Calories per serving: 265
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