King Ranch Tortilla Casserole

I really like this recipe- I've made it about 4-5 times in the last few months. It's rich, flavorful, and makes a lot. (The leftovers are great.) It actually makes a large 9x13 pan (I use my deep dish pan for this). You can cut it in half and make 2 9x9 pans. I did that last time so we could save one for later.

King Ranch Tortilla Casserole

3 tablespoons unsalted butter (can use half olive oil)
1 red bell pepper, stemmed, seeded, and chopped (about 1 2/3 cups)
1 yellow/white onion, chopped (about 1 1/2 cups)
1 tablespoon chili powder
2 teaspoons ground cumin
3 1/2 cups chicken broth
1/4 cup all-purpose flour
3 cups shredded rotisserie chicken (about 1 rotisserie chicken)
1 (10-ounce) can diced tomatoes and green chiles (such as Rotel)

1 (4-ounce) diced green chiles (I use Hatch)  
3/4 cup heavy cream
3/4 cup sour cream, plus more for garnish
1 teaspoon kosher salt
2 cups shredded Pepper Jack cheese (about 8 ounces), divided (may need a bit less)
12 (5 1/2-inch) white corn tortillas, warmed, divided
Sliced avocado and fresh cilantro leaves, for garnish

1. Preheat oven to 425°F. Grease a deep-dish 9x13 baking dish. Melt butter in a 12-inch cast-iron skillet or large pot over medium-high. Add bell pepper and onion; cook, stirring occasionally, until softened, about 6 minutes. Add chili powder and cumin, and cook, stirring often, until fragrant, about 1 minute. Add chicken broth; bring to a boil over high, stirring occasionally. Boil until broth is reduced by about one-third, 8 to 10 minutes.

2. Reduce heat to low, and gradually whisk in flour; cook, whisking constantly, until broth mixture thickens slightly, about 1 minute. Remove from heat; stir in chicken, diced tomatoes and green chiles, heavy cream, sour cream, salsa macha verde, and salt until well combined.

3. Spoon 2 cups chicken mixture into prepared baking dish; spread in an even layer. Top evenly with 1/2 cup cheese and 6 tortillas, overlapping slightly and tearing as needed to fit. Repeat layering process with chicken mixture and cheese. Top with remaining 6 tortillas, remaining 2 cups chicken mixture, and remaining 1 cup cheese. Sometimes I don't use all of the cheese. 

4. Bake casserole in preheated oven until bubbly and cheese is browned in spots, 15 to 20 minutes. Garnish with sliced avocado, cilantro, and sour cream. 

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