Chili Chicken Casserole 

Ingredients: One large yellow onion, chopped; one large green bell pepper, chopped; Two jalapeno peppers, chopped; Four garlic cloves, minced; Two tablespoons vegetable oil, Two cups chopped cooked chicken, One (10 ¾ ounce) can Cream of Chicken soup, One (10 ¾ ounce) can Cream of Mushroom soup, One (10 ¾ ounce) can diced tomato, One (4 ½ ounce) can chopped green chiles, Undrained. One quarter cup of chopped cilantro, Two teaspoons of chili powder, One teaspoon pepper, Twelve (6 inch) corn tortillas, Two cups shredded Monterey Jack cheese, Two cups Cheddar cheese; One large can of sliced olives. 

Preparation: Sauté onion, bell pepper, jalapenos and garlic in hot oil in a large skillet over medium-high heat five minutes or until tender. Remove from heat, stir in chicken and next 6 ingredients. Tear corn tortillas into pieces, layer one-third of tortilla pieces in a lightly greased 13X9 inch-baking dish. Top with one third of chicken mixture and one third of cheese. Repeat layers twice. Top with sliced olives. Cover and bake at 360 degrees for thirty five minutes, uncover and bake 5 more minutes or until bubbly.