1 lb of chicken breast (cut into bite sized pieces)
1-2 bell peppers (cut into cubes)
1 can condensed tomato soup (undiluted)
1 cup chunky salsa
1/2 cup milk
1 cup shredded cheese of your choice
8 (8 inch) flour tortillas (cut into 1 inch strips)
Dash (or two) cayenne pepper
Salt and pepper to taste
1 tbsp olive oil
In a large skillet, heat oil then saute bell pepper and chicken. This should take 3-5 minutes to cook the chicken.
Add in cayenne, salt and pepper. Mix in soup, salsa, milk, tortilla strips and 1/2 cup of cheese. Empty into a 2 quart casserole dish and cover.
Bake at 400 degrees for a half hour. Uncover, top with remaining cheese and bake for 10-12 minutes.
I served this with steamed broccoli and rice pilaf (though rice and beans would have been better!).