Preheat your oven to 350°F (175°C). This will ensure your casserole bakes evenly and gets that golden, bubbly finish.

Prepare the chicken: If you haven’t already cooked your chicken. You can use leftover chicken or rotisserie chicken or quickly cook some chicken breasts in a skillet. Once cooked, shred or dice the chicken into bite-sized pieces.

Mix the base: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and diced tomatoes with green chilies. Stir until everything is fully blended. This will form the creamy, flavorful sauce that brings the casserole together.

Add the seasonings To your soup mixture. Add the garlic powder, ground cumin, and chili powder. These spices are key to giving the casserole its signature Tex-Mex flavor.

Layer the casserole: In a 9x13-inch baking dish, layer half of the corn tortilla strips. Spread half of the chicken mixture over the tortillas, followed by half of the shredded cheese. Repeat with the remaining tortilla strips, chicken mixture, and cheese.

Top it off: Once all the layers are in place, spread the diced onions and green bell pepper evenly over the top. These add a little extra texture and flavor to each bite.

Bake the casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is hot throughout.

Let it cool: Once out of the oven, let the casserole sit for a few minutes before serving. This helps the layers set, making it easier to serve.