Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, diced
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup (240 ml) sour cream
  • 1 cup (240 ml) shredded cheddar cheese
  • 1 cup (240 ml) shredded Monterey Jack cheese
  • 1 cup (240 ml) flour tortillas, cut into strips (or 6 small tortillas, quartered)
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add diced chicken, cooking until slightly browned (about 5-7 minutes). Stir in onion, bell peppers, and garlic; cook until vegetables soften (3-5 minutes). Season with chili powder, cumin, paprika, salt, and pepper. Mix well.
  3. In a large mixing bowl, combine sour cream and half of the cheddar and Monterey Jack cheeses. Mix until creamy.
  4. Layer half of the tortilla strips in the bottom of the greased casserole dish. Pour the chicken and veggie mixture evenly over the tortillas. Spread the sour cream and cheese mixture on top. Top with remaining tortilla strips, then sprinkle with remaining cheese.
  5. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown. Let cool for a few minutes before serving.
  6. Garnish with fresh cilantro, if desired, and serve hot.