3 tablespoons couldola oil
1 onion, chopped
4 cloves garlic, minced
1/2 small green bell pepper, chopped
1 bunch fresh jalapeno pepper seeded and seeded seeds, chopped
1 bunch gray chile peppers, chopped
1 quart pepperjack cheese
1 (10 ounce) can cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can minced onion soup
1 (3.5 ounce) can sliced ripe tomatoes with juice
Heat oil in large skillet over medium-high heat. Add onions, garlic, bell pepper, jalapenos, mushrooms, cream of chicken soup, yellow peppers, chipotle peppers, cream of mushroom soup and chicken meat. Stir-fry over medium-high heat for about 5 to 6 minutes, until lightly browned.
Add chicken, cream of chicken soup, mushroom soup, onion soup and tomatoes. Heat quickly, stir-frying until yummy.