KING RANCH CHICKEN

8 green bell peppers (chopped)
5 onions (chopped)
1 stick butter
1 bunch cilantro
8 cloves garlic
~40oz. of each: cream of chicken and cream of mushroom soup
2 C chicken broth
1 can rotel
4 cans Herdez green chile sauce
1 can jalapenos
4lbs chicken
40 corn tortillas
1 bag frozen corn
1lb. grated cheddar

Cook chicken in boiling water (reserve broth for latter)
Saute first 5 ingredients
Mix canned soup with broth, green chile sauce, and rotel in large bowl
Add cubed cooked chicken and sauted vegetables to soup mixture
Layer tortillas and soup mixture in baking dish
Top with corn and cheese
Bake @ 400 for ~30 minutes or until cheese is bubbly

* This dish is best accompanied by Corn and Black Bean Salsa Cruda