1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 to 3 tablespoons chili powder
1 teaspoon dried oregano
Vegetable cooking spray
1 (10 3/4-ounce) can reduced-sodium, reduced-fat cream of mushroom soup, undiluted
1 (10 3/4-ounce) can reduced-sodium, reduced-fat cream of chicken soup, undiluted
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 1/4 cups chopped cooked chicken
2 cups crumbled baked tortilla chips
5 tablespoons chopped fresh cilantro, divided
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
Saute first 6 ingredients in a large nonstick skillet coated with vegetable cooking spray over medium heat 8 minutes. Stir in mushroom soup, next 4 ingredients, and 4 tablespoons cilantro; spoon into a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350 for 30 minutes or until bubbly.
Toss remaining 1 tablespoon cilantro with cheese. Uncover casserole; sprinkle with cheese mixture. Bake 3 minutes.
