4 tablespoons 56g unsalted butter
1 small yellow onion finely diced
1 red bell pepper seeded and finely diced
1 jalapeño pepper seeded and finely diced
3 cloves of garlic minced
2 tablespoons 16g all-purpose flour
1 tablespoon 8g chili powder
1 teaspoon 2g cumin
1 cup 240ml chicken broth
Juice from one lime
1 can 10 oz./283g diced tomatoes with green chiles, drained
1 cup 240g sour cream
1/4 cup 15g fresh cilantro, chopped
4 cups 500g cooked chicken, shredded
10 oz. 283g tortilla chips, roughly crushed
2 cups 225g grated pepper jack cheese
2 cups 225g grated cheddar cheese
Kosher salt and freshly ground black pepper to taste
Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch (22x33cm) baking dish with nonstick spray.
In a large skillet over medium heat, melt the butter. Add the diced onion, red bell pepper, and jalapeño pepper. Sauté until the vegetables are soft and fragrant, approximately 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour, chili powder, and cumin into the skillet, stirring well to coat the vegetables. Let it cook for another minute to allow the flavors to meld together. Reduce the heat to low and gradually stir in the chicken broth and lime juice. Continue cooking until the mixture has thickened to a creamy consistency.
Remove the skillet from the heat and gently fold in the drained diced tomatoes with green chiles and sour cream. Season the mixture with salt and pepper to taste. Transfer the mixture to a large bowl.
Add the shredded chicken and chopped cilantro to the bowl, tossing everything together to ensure the flavors are evenly distributed. Adjust the seasoning if needed.
In a separate bowl, combine the grated pepper jack and cheddar cheeses.
Begin assembling the casserole by lining the prepared baking dish with one-third of the crushed tortilla chips. Follow this with half of the chicken mixture and one-third of the cheese. Repeat the layers once more, and finish with a final layer of tortilla chips and cheese.
Grease a sheet of aluminum foil generously with nonstick spray and cover the baking dish loosely. Place the dish in the preheated oven and bake for 30 minutes.
Remove the foil and continue baking until the casserole turns golden brown and becomes delightfully bubbly, usually for an additional 10-15 minutes. Let the casserole sit for 10 minutes before serving to allow the flavors to meld together. Get ready to savor each incredible bite!
For a spicier kick, leave some or all of the seeds in the jalapeño pepper.
This casserole can be prepared in advance and refrigerated until ready to bake. Simply increase the baking time by approximately 10-15 minutes if baking it directly from the refrigerator.