Spicy King Ranch Chicken

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: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 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

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.