MEXICAN CHICKEN CASSEROLE

MEXICAN CHICKEN CASSEROLE 2 bell peppers, diced 1 tablespoon butter 2 cups cooked, diced chicken 1 can tomatoes with chiles, about 10 ounces 1 can condensed cheese soup, about 10 ounces 1 cup water 1 packet taco seasoning 12 corn tortillas 1 1/2 cups grated cheddar cheese 1/4 cup cilantro, chopped Preheat oven to 350 degrees. Heat a medium skillet over medium heat and melt the butter. Add the peppers to the skillet with the butter and cook until softened, about 5 minutes. Add the peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning. Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan. Chop the tortillas into bite sized pieces and sprinkle half over in the pan. Top with half of the cheddar and the remaining soup mixture. Top with the remaining tortillas and cheddar. Bake for 20 minutes. Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.