Ingredients

• 2 cups boneless chicken
• 1 medium onion, diced
• 14 ounces stewed Mexican tomatoes
• 14 ounces Italian tomato soup
• 1/2 cup water
• 4 ounces sliced black olives
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon salt
• 1 1/2 cups grated cheddar cheese or 1 1/2 cups monterey jack cheese
• 1/4 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 cup oil
• 1 beaten egg
• 1 cup ricotta cheese
• 8 corn tortillas, quartered
• 1/2 lb monterey jack cheese, grated
• 1/2 cup red bell pepper, chopped
• 1/2 green onion, chopped
• tortilla chips
• sour cream

Instructions

1. Cut chicken into bite-sized pieces and brown lightly in one tbs. olive oil.

2. Add onion and cook another minute.

3. Add tomatoes, soup plus water, olives, chilies, salt and pepper, chili powder, cumin and garlic powder. simmer 20 minutes stirring every 10.

4. Heat oil in small skillet and add tortilla wedges a few at a time to soften. Drain on paper towels.

5. Mix ricotta with eggs and set aside.

6. Place half tortillas on the bottom of the 9 x 13 pan.Spread 1/3 chicken mixture onto that.

7. Add 1/2 grated cheese, 1/2 ricotta mixture and then start over with the second 1/3 of the chicken of the chicken and the rest of the tortillas, then ricotta the rest of the chicken.

8. Cover the top with crushed torilla chips, sprinkle with cheese and red pepper and green onions.

9. Bake at 350 degrees for 40 minutes until bubbly and hot.

10. Serve with sour cream if desired.