A delightful Tex-Mex inspired chicken casserole that's perfect for family dinners or gatherings.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Season the chicken breasts with chili powder, cumin, and a pinch of salt. Cook them in a skillet over medium heat until fully cooked. Let them cool slightly, then shred into bite-sized pieces.
Shredding the chicken while warm makes it easier to handle.
In a mixing bowl, combine the diced tomatoes, green chilies, and sour cream. Mix well.
Ensure the ingredients are evenly mixed for consistent flavor.
Layer the crushed tortilla chips at the bottom of a baking dish. Spread the shredded chicken evenly over the chips.
Crushing the chips creates a uniform base for the casserole.
Pour the tomato and sour cream mixture over the chicken layer. Sprinkle the diced onions and bell peppers on top.
Distribute the vegetables evenly for balanced bites.
Top with shredded cheddar cheese. Bake in the preheated oven for 25 minutes or until the cheese is bubbly and golden.
Keep an eye on the cheese to avoid over-browning.
Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
Resting allows the layers to set for easier serving.
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