Spicy King Ranch Chicken - cooking recipe

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

Preparation

In a large mixing bowl, combine paprika, cayenne & black peppers, salt, cumin, chili powder, cilantro and 3 tablespoons of olive oil. Mix well.
Toss chicken in seasoning mix to coat completely. Let stand while you prepare the rest of the ingredients.
In a preheated dutch oven, combine remaining oil, onions, bell pepper, garlic and jalapenos. Cook for 10 minute or until soft.
Add chicken to pot and cover, stirring in 5 minute intervals. Until chicken is cooked completely.
In a large casserole dish, layer in this order: chicken, cheese, tortillas,.
repeat this one more time.
Combine soups and rotel tomatoes in a large bowl.
Pour over casserole and bake at 375 degrees for 20 minutes.
Top casserole with crushed corn chips and shredded cheese.
Return to oven for 5 minutes more. Casserole is done when cheese is melted and bubbly.