Spicy King Ranch Chicken

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.