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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My Grandmother used to make this when I was a child. When she passed, I found the recipe in one of her old cook books. I have since tweeked it a little bit. I think it has more flavor this way. Ingredients:
2 tablespoons chili powder |
2 tablespoons cayenne pepper |
1 tablespoon spanish paprika |
1 tablespoon ground cumin |
3 tablespoons fresh cilantro, roughly chopped |
1 teaspoon salt |
2 teaspoons fresh ground black pepper |
8 boneless skinless chicken thighs, cut into bite size pieces |
2 jalapenos, seeded and diced |
1 cup diced onion |
1 cup diced green bell pepper |
4 garlic cloves, diced |
5 tablespoons olive oil, divided |
1 (8 ounce) can cream of chicken soup |
1 (8 ounce) can cheddar cheese soup |
1 (10 ounce) can ro tel tomatoes and green chilies |
10 corn tortillas, quartered |
1 (16 ounce) package velveeta mexican cheese, cut into slices |
3 cups crushed corn chips (the hint of jalapeno flavored are our favorite) |
1 cup shredded cheese |
Directions:
1. In a large mixing bowl, combine paprika, cayenne & black peppers, salt, cumin, chili powder, cilantro and 3 tablespoons of olive oil. Mix well.
2. Toss chicken in seasoning mix to coat completely. Let stand while you prepare the rest of the ingredients.
3. In a preheated dutch oven, combine remaining oil, onions, bell pepper, garlic and jalapenos. Cook for 10 minute or until soft.
4. Add chicken to pot and cover, stirring in 5 minute intervals. Until chicken is cooked completely.
5. In a large casserole dish, layer in this order: chicken, cheese, tortillas,.
6. repeat this one more time.
7. Combine soups and rotel tomatoes in a large bowl.
8. Pour over casserole and bake at 375 degrees for 20 minutes.
9. Top casserole with crushed corn chips and shredded cheese.
10. Return to oven for 5 minutes more. Casserole is done when cheese is melted and bubbly.
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