A flavorful and easy-to-make chicken casserole with a Tex-Mex twist.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your casserole.
Heat the olive oil in a large sauté pan over medium-high heat.
Using a non-stick pan can help reduce the amount of oil needed.
Add the chicken and garlic to the pan and cook until the chicken is golden brown.
Cut the chicken into even pieces to ensure it cooks uniformly.
Stir in the onion, bell pepper, tomato, cumin, and chili powder. Cook until the vegetables are tender.
Sautéing the spices with the vegetables enhances their flavor.
Add the chicken broth and green chilies to the pan. Simmer until the liquid is mostly reduced.
Reducing the liquid concentrates the flavors in the dish.
Lightly grease an 8x8-inch baking dish. Place one tortilla at the bottom.
Using cooking spray or a brush of oil prevents sticking.
Layer half of the chicken mixture over the tortilla, then sprinkle with half of the cheese.
Spread the mixture evenly for consistent layers.
Repeat the layering with another tortilla, the remaining chicken mixture, and cheese.
Press down gently to compact the layers for even baking.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
Keep an eye on the casserole to avoid over-browning the cheese.
Let the casserole cool slightly before slicing into portions and serving.
Allowing it to rest helps the layers set for cleaner slices.
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