Ingredients:
1 (12 count) packages tortillas, quartered
4 cups boneless chicken breasts, cubed 1/4-inch
1 1/2 teaspoons butter
1 cup tomatoes, chopped
1 bunch green onions, whole, sliced
1 green bell peppers, seeded and chopped
1 yellow bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
1 cup fresh mushrooms, sliced
1 cup onions, chopped
2 (10 1/2 ounce) cans cream of wild mushroom soup, Campbells
1 (10 1/2 ounce) cans cream of chicken soup
1 teaspoon instant Oxo, Chicken flavor
1 garlic cloves, minced fine
1 1/2 tablespoons chili powder
1 teaspoon cumin, ground
1 teaspoon cayenne pepper
2 cups cheddar cheese, grated
2 cups jalapeno jack cheese, grated
1/4 cup ripe olives, diced
1/4 cup green olives, diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
Directions:
Pre-heat oven to 350 degrees F.
Cook chicken cubes in a pan with half of butter over medium heat for 4 minutes.
Mix grated cheeses together in a bowl.
Saute onions, mushrooms and bell peppers with remaining butter in a large skillet until softened.
Combine soups, broth, garlic, salt, peppers, chili powder and cumin in a bowl and mix well.
Add tomatoes to mixture and stir.
Spray a large casserole dish with no-stick spray and layer tortillas, chicken, sauce mix, mixed cheeses and olives.
Repeat layers until all ingredients are used up.
Bake for 25 to 35 minutes or until cheese is melted and bubbling.
Servings: 10
Time preparation: 10 min.
Time total: 45 min.