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

6 serv.

chili powder↗2 tablespoons
cayenne pepper↗2 tablespoons
spanish paprika↗1 tablespoon
ground cumin↗1 tablespoon
fresh cilantro↗3 tablespoons
roughly chopped
salt↗1 teaspoon
fresh ground black pepper↗2 teaspoons
boneless skinless chicken thighs↗8
cut into bite size pieces
jalapenos↗2
seeded and diced
onion1 cup
diced
green bell pepper1 cup
diced
garlic cloves↗4
diced
olive oil↗5 tablespoons
divided
cream of chicken soup1 (8 ounce) can
cheddar cheese soup1 (8 ounce) can
(10 ounce) can ro tel tomatoes and green chilies1
corn tortillas, quartered↗10
(16 ounce) package Velveeta Mexican cheese, cut into slices↗1
cups crushed corn chips (the hint of jalapeno flavored are our favorite)3
cup shredded cheese1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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