Chicken Tortilla Casserole *

 1 can cream of chicken soup

1 can (4.5 oz) chopped green chiles

8 oz sour cream

1/2 cup milk

2 1/2 cups shredded or chopped chicken breast

8 yellow corn tortillas, torn into bite size pieces

1 green bell pepper, chopped

1 large tomato, chopped

1 1/2 cups shredded cheddar cheese

Heat oven to 350.  Spray 13x9 dish with cooking spray.  In large bowl, mix soup, chiles, sour cream and milk until well blended.  Stir in chicken, tortillas, and bell pepper.  Stir in tomato and 1 cup of the cheese.  Spoon and spread mixture in baking dish.  Cover with foil.  Bake 40 minutes.  Uncover; sprinkle with remaining 1/2 cup cheese.  Bake uncovered 5-10 minutes or until cheese is melted and mixture is bubbly.  Let stand 5 minutes before serving.

Serves 8