King Ranch Casserole

1 medium green bell pepper, chopped

1 medium yellow onion, chopped

2 Tbsp. vegetable oil

2 cups chopped cooked chicken

1 (10.5-oz.) can cream of chicken soup

1 (10.5-oz.) can cream of mushroom soup

1 (10-oz.) can diced tomato and green chiles (such as Rotel)

1 tsp. chili powder

1/4 tsp. kosher salt

2 pinches garlic powder

2 pinches ground black pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated Cheddar cheese

In a large skillet over medium-high heat, sauté bell pepper and onion 5 minutes or until tender.  Stir in chicken and next 7 ingredients; remove from heat.

 Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish.

Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

 Bake at 350°F for 30 to 35 minutes.