A flavorful and hearty Tex-Mex casserole featuring layers of chicken, tortillas, and a creamy sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect texture.
Spray a large pan with cooking spray and heat over medium heat.
Using a non-stick spray prevents sticking and reduces added fat.
Sauté the diced onion, green and red bell peppers, minced garlic, and chopped celery until softened.
Cook the vegetables until they release their aroma for the best flavor.
Stir in the chili powder, green chili, and chicken broth, and let it simmer for 5 minutes.
Simmering helps the flavors meld together beautifully.
Layer half of the tortilla strips on the bottom of a greased 9x13 baking dish.
Cutting the tortillas into strips makes layering easier.
Spread half of the cooked chicken over the tortillas, followed by half of the sautéed vegetable mixture, and sprinkle with half of the cheese.
Distribute the ingredients evenly for consistent layers.
Repeat the layers with the remaining tortillas, chicken, vegetable mixture, and cheese.
Press down gently to compact the layers for even baking.
Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden.
Let the casserole cool slightly before serving to set the layers.
Serve warm and enjoy your Tex-Mex Chicken Tortilla Bake!
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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