King Ranch Chicken

Large Yellow Onion
Green Bell Pepper
Red Bell Pepper
three medium size jalapenos (optional)
Three Tbsp crushed garlic
Can of chopped black olives (2 4 oz cans)
2-3 5 oz chicken breasts, cooked and diced or shredded
Can Cream of Mushroom
Can Cream of Chicken
Can of diced roasted tomatoes
Can of Rotel
8-12 oz of shredded cheddar
6-8 oz sour cream
Bunch of cilantro
Package of tortillas (flour or corn) -or- Bag of Tortilla Chips

Start by dicing onion, bell peppers, and jalapenos (remove seeds from jalapenos). In a large pot, combine the veggies in EVOO and turn on to medium heat and stir every few minutes to cook evenly. Once onions are transculent, add the garlic. Stir a few minutes and then add the cream of mushroom, cream of chicken, sour cream, chicken breast and tomatoes. Let simmer and stir until mixture is even. Add half of cilantro in and cover with lid. Preheat oven to 400. Take a 9 x 13 casserole dish and piece tortillas or break tortilla chips. Layer first with the tortillas or tortilla chips so the bottom is completely covered. Then ladle chicken mixture to cover the tortillas, and then sprinkle shredded cheese. Repeat these steps until you reach about half an inch from rim of casserole dish. It should be 3-4 times you repeat the steps. On the top and last layer of shredded cheese, sprinkle last bit of cilantro. Bake in oven for 15 to 20 minutes or until golden and bubbly. Ovens vary and my oven is very old so it may only take 10-12 minutes. Let stand for about 10 minutes before serving. Enjoy!