A flavorful and hearty casserole with a Tex-Mex twist, perfect for family dinners or gatherings.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated for even cooking.
Melt the butter in a skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion and bell pepper to the skillet and sauté until tender, about 8 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the diced tomatoes, chilies, chili powder, cumin, and shredded chicken. Cook for 2 minutes, stirring occasionally.
Adjust the seasoning to taste for a personalized flavor.
Spread half of the crushed tortilla chips in the bottom of a baking dish.
Crush the chips evenly for a consistent layer.
Layer half of the chicken mixture over the chips, followed by half of the shredded cheese.
Spread the layers evenly for uniform baking.
Repeat the layers with the remaining ingredients, ending with a layer of cheese.
Press down gently to compact the layers slightly.
Bake the casserole uncovered for 45 minutes or until thoroughly heated and bubbly.
Check the casserole halfway through to ensure even cooking.
Garnish with fresh cilantro before serving.
Chop the cilantro finely for a fresh and vibrant garnish.
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