I came up with this recipe many years ago after having an interesting dish in a California restaurant. I used the idea it gave me and have been tweaking it ever since. Everyone seems to enjoy it and the filling can be used to make meat pies as well.
- 1 (12 count) package tortillas, cut in wide strips
- 4 cups boneless chicken breasts, cubed small
- 1 1/2 teaspoons butter
- 1 cup tomato, chopped
- 1 bunch green onions, sliced
- 1 green bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 cup fresh white mushrooms, sliced
- 1 cup yellow onion, chopped
- 2 jalapeno peppers, seeded and chopped fine
- 2 (10 1/2 ounce) cans cream of wild mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 teaspoon Chicken flavor Bullion
- 2 garlic cloves, minced fine
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 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
- Pre-heat oven to 350 degrees F.
- Cook chicken cubes in a pan with half of the butter over medium heat for 2 minutes and set aside.
- Mix grated cheeses together in a bowl.
- Sauté onions, mushrooms and peppers with remaining butter in a large skillet until softened.
- Combine soups, bullion, garlic, salt, vegetable mixture and remaining spices in a bowl and mix well.
- Add tomatoes and chicken to sauce mixture and stir.
- Spray a large casserole dish or lasagna pan with no-stick spray and layer in tortillas, sauce mix, cheeses and olives.
- Repeat layers until all ingredients are used up.
- Bake uncovered for 35 to 45 minutes or until cheese is melted and bubbling.