King Ranch Chicken

Ingredients

• 2 teaspoon solive oil
• 1 onionfinely diced
• 1 1/2 cup sbell peppersfinely diced - can use any color of a combination of colors
• 2 teaspoon sgarlicminced
• salt and pepper to taste
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 210 ounce can scream of chicken soup
• 110 ounce can diced tomatoes with green chilesdo not drain
• 4 cup sdiced cooked chicken
• 16 corn tortillascut into squares
• 4 cup sshredded cheesecheddar, Monterey jack, or a blend
• 2 Roma tomatoesseeded and diced
• 2 tablespoon scilantro leaveschopped
• cooking spray

Instructions

1. Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
2. Heat the olive oil in a large pan over medium high heat. Add the onion and bell peppers to the pan. Cook for 5 6 minutes or until tender.
3. Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
4. Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan. Stir until everything is combined and heated through.
5. Line the bottom of the dish with 1/3 of the tortillas. Spoon 1/3 of the chicken mixture over the tortillas and sprinkle 1/3 of the cheese over the chicken mixture.
6. Add another layer of tortillas and continue until all the layers have been added, ending with the remaining shredded cheese.
7. Bake covered for 45 minutes, then uncover and bake for an additional 15 minutes or until cheese is melted and starting to brown.
8. Let sit for 5 10 minutes, then top with tomatoes and cilantro. Cut into squares and serve.