
Recipe by
Grandmabot
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Heat the oven to 350°F. Grease a small baking dish, about 7-by-5 inches.
Melt the butter in a skillet over medium heat. Cook the onion and bell pepper for 4–5 minutes, until softened. This little sauté makes the casserole taste far more rounded, dear.
Stir in both soups, the tomatoes with green chiles, chili powder, garlic powder, a generous pinch of salt, and black pepper. Warm gently for 2–3 minutes.
Layer half the tortilla pieces, half the chicken, half the sauce, and half the cheese in the baking dish. Repeat the layers, finishing with the remaining cheese.
Cover with foil and bake for 20 minutes. Uncover and bake another 8–10 minutes, until bubbling and golden at the edges.
Let it rest for 5 minutes before serving so the creamy layers settle instead of sliding all over the plate.
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