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Categories:
chili powder cayenne pepper Spanish paprika ground cumin fresh cilantro salt fresh ground black pepper chicken thighs jalapenos onion green bell pepper garlic olive oil cream of chicken soup Cheddar cheese soup Ro-Tel tomatoes corn tortillas cheese corn chips shredded cheese
Viewed: 36 - Published at: 6 years agoIngredients
- 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
Method
- In a large mixing bowl, combine paprika, cayenne & black peppers, salt, cumin, chili powder, cilantro and 3 tablespoons of olive oil. Mix well.
- Toss chicken in seasoning mix to coat completely. Let stand while you prepare the rest of the ingredients.
- In a preheated dutch oven, combine remaining oil, onions, bell pepper, garlic and jalapenos. Cook for 10 minute or until soft.
- Add chicken to pot and cover, stirring in 5 minute intervals. Until chicken is cooked completely.
- In a large casserole dish, layer in this order: chicken, cheese, tortillas,.
- repeat this one more time.
- Combine soups and rotel tomatoes in a large bowl.
- Pour over casserole and bake at 375 degrees for 20 minutes.
- Top casserole with crushed corn chips and shredded cheese.
- Return to oven for 5 minutes more. Casserole is done when cheese is melted and bubbly.
