Texan Ranch Chicken Casserole

TEXAN RANCH CHICKEN CASSEROLE

1 lg. onion, finely chopped
2 celery ribs, finely chopped
1 med. green pepper, finely chopped
1 med. sweet red pepper, finely chopped
1 Tbsp. canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 Tbsp. chili powder
12 corn tortillas (6 in.), cut into 1 inch strips
2 cups (8 oz.) shredded cheddar cheese, divided

In a large nonstick skillet coated with cooking spray, sauté the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder. Line the bottom of a 3 quart baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until bubbly. Makes 8 servings.