LAYERED CHICKEN ENCHILADA CASSEROLE

2 pounds of deboned chicken breast, cooked and shredded

1 medium onion, diced

1 green bell pepper, diced

1 (10-ounce) can enchilada sauce

2 (10 1/2-ounce) cans cream of chicken soup

1 (4 ounce) can of chopped green chilies

1 pound cheddar cheese, grated

12 corn tortillas, softened in chicken broth

Saute the onion and green pepper in a small amount of oil. In a large mixing bowl, combine the enchilada sauce, chicken soup and green chiles.

Use a non-stick spray to coat a 9 x 13 inch casserole. Cover the bottom of the dish with a layer of corn tortillas. Add a layer of shredded chicken, then pour 1/2 of the sauce mixture on top. Add a layer of cheese. Repeat the layers; tortillas, chicken, sauce and cheese. Bake at 350 degrees until bubbly, about 30 minutes.