1/3 + 1/4 cup olive oil, divided

3 medium to large green peppers, sliced in strips

3 large yellow onions, sliced in strips

1 jalapeno chopped

1 red bell pepper, sliced in strips

1 tsp. salt

½ tsp. black pepper

4 chicken breast halves, cooked and shredded into bite-size pieces (about 5 cups)

2 Tbs. Cajun spice mix (recipe below)

3 cups medium spicy salsa

6, 8-10” flour tortillas

2 cups tomatoes, chopped (or 1 pint grape tomatoes cut in half)

5 cups shredded cheddar or Mexican blend cheese

1, 2.5 oz. can black olives, sliced

Sour cream



Heat 1/3 cup of olive oil in a large skillet over medium heat.  Sauté green peppers, onions, and jalapeno until they begin to soften.  Add red bell peppers, salt and pepper and continue to sauce, stirring frequently until they are soft and caramelized, about 10-15 minutes. Remove from pan, but save the pan drippings.


Combine chicken and Cajun spice mix with the pan drippings and additional ¼ cup olive oil and sauté until the chicken is well-coated with the spices.


Spray large baking dish with non-stick spray.  Spread ½ cup of salsa on bottom of the baking dish and top with 2 tortillas to cover the bottom of pan.


Spread ½ cup of salsa on top of tortillas followed by 1/3 of the chicken, 1/3 of the onions & peppers, 1/4 of tomatoes, 1 ¼ cups of the cheese, and salsa again.  Top with another two tortillas  and repeat layers two more times.  Your top layer will end with tortillas, salsa, cheese, tomatoes, and the black olives.


Bake at 375° for 25-30 minutes until hot and bubbly!  


Let rest 5 minutes after you take it out of the oven to set.  Serve with sour cream on the side and garnished with chopped cilantro


Serves 6-8


This dish is a favorite of many of my closest friends.  Everyone asks for the recipe, but for years it has been only in my head!  I am finally sharing it on the blog. 




1/4 cup salt

2 Tbs. cayenne pepper

2 Tbs. paprika

1 1/2 Tbs. onion powder

1 Tbs. freshly ground black pepper

1 Tbs. freshly ground white pepper

1 Tbs. garlic powder

2 tsp. dried basil

1 tsp. chili powder

1/4 tsp. dried thyme

1/4 tsp. ground mustard

1/8 tsp. ground cloves




Combine all ingredients in a small jar.  This spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.  Makes about 3/4 cup.