Step 1

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

Step 2

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

Step 3

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

Step 4

Add chicken and garlic and continue to cook over medium high heat, stirring for another 10 minutes. Chicken will 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 layers in the casserole dish as follows: half the cooked chicken mixture, half the remaining cheese, half the tortilla pieces and half the soup mixture. Repeat.

Step 7

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