Layered with tortilla strips, a tomato sauce, chicken, and cheddar cheese, this Mexican-inspired casserole is hard to resist.

• 2 10¾-ounce cans reduced-sodium condensed cream of chicken soup
• 1 10-ounce can diced tomatoes with green chiles, undrained
• ¾ cup chopped green sweet pepper
• ½ cup chopped onion
• 1½ teaspoon chili powder
• ¼ teaspoon black pepper
• 12 6- or 7-inch corn tortillas, cut into thin, bite-size strips
• 3 cups cubed cooked chicken*
• 1 8-ounce package (2 cups) shredded cheddar cheese
• Tomato slices (optional)
• Sliced green onions (optional)

1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13-inch-by-9-inch-by-2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3. Bake, uncovered, in 350°F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions.

Makes 8 servings.