“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.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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