King Ranch Chicken Casserole

Ingredients:
1 tablespoon vegetable oil
1 medium white onion, chopped
1 medium red pepper, chopped
1 green pepper, chopped
1 can mushroom oil.
1 can fatty chicken soup
1 can diced tomatoes and green peppers
1 cup chicken broth
2 tablespoons heavy cream
2 teaspoons ground cumin
1 teaspoon ancho chili powder
½ teaspoon dried oregano
¼ teaspoon chipotle pepper powder
1 (3 pound) cooked chicken, shredded or torn into pieces
1 (8-ounce) package shredded Cheddar cheese
10 (6 cm) cornbread, cut into quarters

Preparation:
Preheat the oven:
preheat your oven to 350 degrees F. Preheat (175 degrees C).
Cook the vegetables:
Heat the vegetable oil in a large skillet over high heat.
Fry the fried onions in hot oil with a little oil until warm, about 2 minutes.
Place the roasted vegetables in a large mixing bowl.
Prepare the sauce:
Mix vegetables, add cream of mushroom soup, cream of chicken soup, tomatoes and paprika, chicken broth, cream, cumin, chili powder, thyme and chipotle pepper powder.
Mix everything until the sauce is well mixed.
Casserole Assembly:
Spread a few tablespoons of sauce in the bottom of a 9×13 baking dish.
Place half the chicken on top of the sauce, then half the remaining sauce, half the Cheddar cheese, and half the tortillas.
Repeat layers, starting with the remaining chicken, then most of the remaining sauce (reserve about 1/2 cup for the top), a third of the Cheddar cheese, and the remaining tortillas.
Brush with the last 1/2 of the sauce and sprinkle with the remaining cheddar cheese.
Cooking in a casserole:
Bake in a preheated oven for 40 minutes until the casserole is cooked.
To give the top a golden brown color, turn on the grill and cook for another 2-3 minutes until the top is golden brown.
Serving size:
Allow the casserole to cool slightly before serving so it is easier to cut.
Serve hot and enjoy the flavors, cheeses and spices of classic Tex-Mex dishes!