Chicken Felicidad
2 1/2 lbs. deboned chicken (or chicken tenders)
1 pkg. corn tortillas
cooking spray
1 diced bell pepper
1 sm. onion, diced
2 tbsps. cooking oil
1 can pitted ripe olives
1 - 3 lb. can Ranch Style Beans
1 large can Rotel tomatoes w/green chilies
1 family-sized can of Cream of Chicken Soup
Shredded Colby/Jack Cheese
In large pot, cover chicken with water and bring to boil, turn to med. heat and cook until done (1 hr for whole chicken, 30 min. for chicken tenders). Remove chicken from hot broth and set chicken aside to cool and/or debone.
Preheat oven to 400 degrees. Spray approx. 13" X 9" pan with cooking spray. Using tongs, dip individual tortillas in hot broth for a few seconds to slightly soften and line bottom and sides of pan with softened tortillas. Spread cooled/deboned cubed chicken (or cubed chicken tenders) over tortillas in bottom of pan. In skillet, saute diced bell pepper and onion in cooking oil over medium heat, until onion is transparent, drain and place sauteed vegetables in large mixing bowl, adding beans, tomatoes, olives, Cream of Chicken Soup and stir until blended. Pour mixture over chicken and tortillas in pan. Top generously with cheese and bake in preheated oven for 45 mins. to an hour until cheese becomes golden brown and bubbly.