Ranchero Enchilada Casserole

From the Campbell's Kitchen.....   
http://www.campbellskitchen.com/recipes/recipedetails?recipeid=50099&sf11070486=1

Ranchero Enchilada Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 
1/2 cup water 
1 teaspoon chili powder 
1/2 teaspoon garlic powder 
1 can (about 4 ounces) chopped green chiles 
1/4 cup rinsed, drained canned black beans (I use the whole can)
3 tablespoons tomato paste 
2 tablespoons chopped red peppers  (I use 1 pepper)
2 cups cubed cooked chicken 
4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into strips 
1/2 cup shredded Cheddar cheese (I use 1 cup or more)
Stir the soup, water, chili powder, garlic powder, chiles, beans, tomato paste, red pepper, chicken and tortillas in a large bowl.

• Spoon the chicken mixture into a 2-quart shallow baking dish.  Top with the cheese.  (I add the cheese after it has baked).  Cover the baking dish.
  Bake at 350°F. for 25 minutes or until the mixture is hot and bubbling.