Directions

1. Preheat oven to 350F (175C).
2. Saute onion, garlic, and bell peppers in oil until softened.
3. In a large bowl, mix both soups and Ro-Tel with cooked onion mixture.
4. In a greased casserole dish, layer a portion of tortilla strips.
5. Add half the shredded chicken and half the soup mixture over tortillas.
6. Sprinkle with a third of the cheddar cheese.
7. Repeat layers ending with cheese on top.
8. Cover with foil and bake 30 minutes.
9. Remove foil and bake an additional 15 minutes until bubbly and cheese browned.
10. Let rest for 10 minutes before serving.