2 tsp ground chili powder, I used Ancho chili powder
1 can Original Rotel tomatoes
1 can condensed Cream of Chicken soup
1 small can of chopped green chiles, or Mexican salsa
2 cups shredded Mexican 4-cheese blend
2 green onions sliced, green and white parts
1 bag tortilla chips, crushed
Instructions
Preheat oven to 350º F.
Place chicken breasts in a skillet and cover at least half-way with cold water.
Add cumin, salt, chili powder, cover, bring to boil, reduce to simmer to 10 minutes. Remove skillet from burner and let cool.
Prepare an 8” x 8” or 9" x 9" baking dish, spray with non-stick cooking spray.
In a large bowl, mix together Rotel tomatoes, condensed Cream of Chicken soup, green chiles/Mexican salsa, cheese, ⅔ of the green onions until well combined.
Remove chicken breasts from skillet, and transfer to a cutting board. Let cool to the touch. Cut chicken into small bite sized cubes and incorporate into cheesy Rotel mixture.
In baking dish add ½ crushed chips and ½ cheesy Rotel chicken mixture, repeat layers and top with a few crushed chips, remaining sliced green onions, sliced black olives, light coating of cheese.
Put on a baking sheet and bake for 60 minutes.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/cheesy-chicken-mexican-casserole/