Mexican Chicken Casserole..No Soups! - cooking recipe

Ingredients

1 lb boneless chicken, cut into strips
1 bell pepper, cubed
1/2 cup onion
1 (6 ounce) can enchilada sauce
1/2 jalapeno, pepper (or one green chili I used dried jalapeno)
salt
pepper
5 tablespoons water
3 tablespoons sour cream
2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
2 tablespoons butter (I used light)
1 cup tomatoes, chopped (omit or add as desired,) (optional)
1 1/2 cups tortillas or 1 1/2 cups nacho chips
guacamole, if desired (optional)

Preparation

Boil chicken strips until done. About 20-30 minutes.
While it is cooking, chop the onion, pepper,jaapeno, and tomatoes and set aside.
When chicken is done, cool slightly and shred with a fork.
Add the onions and peppers with the shredded chicken into a skillet and add the butter, and water.Salt and pepper to taste, and saute for about 10 minutes.
Add enchilada sauce, chili powder and cayenne. Simmer 5 minutes.
If the mix isn't juicy enough you can add a little more water.
Stir in the sour cream and mix well.
In an 8x8 casserole dish, put some crushed tortillasor nachos in bottom. Add the chicken mix on top,and spread the diced tomatoes and put on the mix.
Mix cheeses and spread on top.
Bake in oven at 350 degrees for 15 minutes, or til cheese is melted.