Step 1

Preheat the oven to 350 degrees F and lightly spray a 9 x 13-inch casserole dish with cooking spray.

Step 2

Combine the 2 tablespoons of vegetable oil, the paprika, chili powder, cumin, and salt in a large bowl and stir well. Add the cubed chicken and toss to coat. Let stand 10 minutes.

Step 3

Meanwhile, in a large, deep skillet, heat the remaining vegetable oil and cook the green pepper and onion over medium high heat, stirring frequently for about 10 minutes or until the vegetables are softened and aromatic.

Step 4

Add the chicken and garlic and continue to cook over medium high heat, stirring for another 10 minutes. The chicken should be browned and mostly cooked through.

Step 5

Set aside one cup of the cheese for the topping. In a bowl, combine the chicken soup, cheese soup, and the tomatoes. Stir until well combined.

Step 6

Make the layers in the casserole dish as follows: half the cooked chicken mixture, half of the remaining cheese, half of the tortilla pieces, and half of the soup mixture. Repeat.

Step 7

Bake, uncovered, for 20 minutes. Remove from the oven and add the crushed corn chips and top with the remaining 1 cup cheese and continue to bake for 10 minutes until the cheese is melted and bubbling.