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HEAT oven to 350°F.
COOK vegetables in hot oil in large skillet 5 min. or until crisp-tender, stirring frequently. Remove from heat.
STIR in chicken, soup, tomatoes, dressing and chili powder.
SPREAD 1/3 of the tortilla strips onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 1/3 each of the chicken mixture and cheese. Repeat layers twice.
BAKE 30 min. or until heated through. Top with crushed chips and cilantro.