4 skinless chicken breasts
4 tbsp. olive oil or salad oil (divided use)
2 onions, diced
2 chile peppers, roasted, peeled, seeded and diced
1 tbsp. minced garlic
10 mushrooms, sliced
2 cans Rotel tomatoes, drained and chopped
1 1/2 tsp. cilantro
1 can cream of mushroom soup
1/2 pt. cream
Salt and pepper to taste
1 bag tortilla chips
1 lb. ricotta cheese
8 oz. Monterey Jack cheese, grated

In a saute pan, sear the chicken breasts in 2 tablespoons of the oil and cook until just medium rare. Remove chicken from pan and julienne. Set aside. Add remaining 2 tablespoons oil to the pan and saute onions, chiles and garlic until onions are transparent. Add mushrooms, tomatoes, cilantro, mushrooms soup and cream. Simmer for 5 minutes and season to taste with salt and pepper.

Line bottom of a casserole dish with tortilla chips. Place half of the ricotta over the chips, then sprinkle with half each of the Monterey Jack, chicken and mushroom soup mix. Repeat layers, ending with a sprinkle of chips. Bake at 350 degrees for 30 to 40 minutes or until bubbly and browned.