Classic comfort food, and the best Tex-Mex lasagna ever! This easy meal will quickly become a meal time favorite!

4-6 cups cooked chicken (boneless, skinless chicken breasts cubed)

10 ounces Ro-tel tomatoes (canned tomatoes with green chilies added)

21 ounces Cans Cream of Chicken Soup (2 - 10.5 ounce cans)

1 red, yellow or green bell pepper (diced)

1 yellow onion (diced)

3 cups cheddar cheese (shredded)

8 ounces corn tortillas (That's about 8 corn tortillas - cut into strips and diced.)

1 tablespoon olive oil

Preheat the oven to 375 degrees. Prepare a 9x13 casserole dish by spraying with non-stick cooking spray. Set aside.
Dice the chicken into 1 inch pieces, slice the tortillas into strips as well. Dice onions and peppers.
In a large skillet sauté the peppers and diced onions in olive oil over medium heat for 3-5 minutes until just soft.
Add the canned soup, 1/3 of the tortilla strips, and Rotel. Mix together until thoroughly combined. Add the chicken and mix again.
Place one layer of tortillas on the bottom of the baking dish. Top with 1/3 of the chicken cheese mixture and 1/2 shredded cheese. Repeat layers, finishing with remaining sauce, topping with remaining cup cheese.
Bake uncovered for 25 minutes or until hot and bubbly. Allow to sit 10 minutes before serving. Enjoy!