Kelly's "1st place" Chicken Enchilada Chili

2 ½ - 3 lbs. boneless skinless chicken breast
2 tbsp canola oil
3 15 oz. cans pinto beans
2 14 oz. cans chili beans
2 red bell peppers diced
1 yellow bell pepper diced
1 green bell pepper diced
2 cans petite diced tomatoes
2 small onions diced
3 cloves of garlic minced or pressed
1 ½ tsp ground cumin
1 ½ - 2 tsp chili powder
2 14 oz. cans cream of chicken soup
1 7 oz. can of diced mild green chilis
1 14 oz. can mild green enchilada sauce
1 tbsp. A-1 steak sauce
2 tsp. wercestershire sauce
1 tsp fresh ground black pepper
½ tsp paprika
2 cups medium cheddar cheese grated (+ extra for garnish)
14 corn tortillas cut in 1 “ thick slices
sour cream
Grated cheese (cheddar, jack cheese, or Mexican blend)

Bake or brown all of the chicken in the 2 tbsp. canola oil. Cool and Shread by hand. Use the pan drippings to sautee the onions and bell peppers. Add the chicken back in and all the ingredients except the cheese and tortillas. Simmer on medium low on the stove top and reduce for about an hour stirring regularly. Turn off the heat add the corn tortillas first and then the 2 cups of grated cheese immediately before serving. Garnish individual bowls with some extra cheddar cheese and sour cream.