Chicken Rice Mexicana

1 tablespoon vegetable oil

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 (10.75 ounce) can condensed cream of mushroom soup

¼ cup milk

2 cups cooked white rice, divided

1 cup shredded Monterey Jack cheese

6 (10 inch) heated flour tortillas for serving

2 cups cooked, cubed chicken meat

Preheat oven to 375 degrees F (190 degrees C).

Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.

Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.

Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.