Chicken Fajita Casserole

• 1 green pepper or any color sweet pepper (red, orange or yellow), sliced into strips
• 1 (4 ounce) can of chopped green chiles
• 1 (4 ounce) can of chopped jalapenos
• 1 package of fajita mix
• 1/2 cup water
• 1 (10 count) package of corn tortillas, cut into strips
• 1 (10-3/4 ounce) can of cream of chicken soup
• 1 can of RO*TEL Diced Tomatoes and Green Chilies
• 2 cups Mexican-style shredded cheese
• sour cream, if desired

Preheat oven to 375 degrees. Cook onion and peppers in about 2 Tablespoons of canola oil until tender. Stir in shredded chicken, green chiles, jalapenos, fajita mix and water. Simmer for about 10 minutes. Stir in cream of chicken soup and RO*TEL and simmer for 5 minutes longer. In a casserole dish that has been sprayed with non-stick cooking spray, spoon 1/3 of the chicken fajita mixture. Top with 1/2 of the corn tortilla strips. Layer on another 1/3 of the chicken fajita mixture. Top with 1 cup of cheese. Layer on remaining 1/2 of the corn tortilla strips. Top with remaining 1/3 of the meat mixture. Sprinkle top of casserole with remaining 1 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes at 375 degrees. Serve with a dollop of sour cream, if desired.