King Ranch Chicken Casserole with Chiles

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
2. In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, diced green chiles, ground cumin, smoked paprika, garlic powder, salt, and black pepper until the mixture is smooth.
3. Fold in the shredded rotisserie chicken and drained diced tomatoes until the meat is fully coated in the sauce.
4. Spread a thin layer of the chicken mixture across the bottom of the baking dish to prevent the tortillas from sticking.
5. Place a single layer of corn tortilla strips over the sauce.
6. Spread one-third of the remaining chicken mixture over the tortillas, followed by a sprinkle of shredded Cheddar cheese.
7. Repeat the tortilla, chicken, and cheese layers two more times.
8. Finish with a final layer of tortilla strips topped with the remaining cheese.
9. Bake for 25–30 minutes until the edges are bubbling and the cheese is melted and golden brown.
10. Remove from the oven and let the casserole rest for 5–10 minutes before slicing.