Lone Star King Ranch Chicken Casserole

Place the chicken breasts in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately reduce to a low simmer. Cook uncovered for 18 to 22 minutes until the internal temperature reaches 165 degrees Fahrenheit. Transfer the chicken to a cutting board and shred into bite-sized pieces using two forks. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-by-13-inch baking dish with cooking spray.

Melt the butter in a large skillet over medium heat. Add the diced onion and green bell pepper, cooking for 5 to 6 minutes until softened and the onion turns translucent. Add the garlic and cook for 30 seconds until fragrant.

Stir in the undrained Ro-Tel tomatoes, cream of mushroom soup, cream of chicken soup, sour cream, chili powder, cumin, smoked paprika, salt, and black pepper. Mix until the sauce is smooth and uniform. Fold in the shredded chicken and stir to coat every piece.

Arrange a single layer of tortilla quarters across the bottom of the prepared baking dish, overlapping slightly to cover the entire surface. Spread one-third of the chicken-sauce mixture evenly over the tortillas. Sprinkle 1 cup of the shredded cheddar over the sauce.

Repeat with a second layer of tortilla quarters, another third of the chicken mixture, and another 1 cup of cheese.

Add the final layer of tortilla quarters and spread the remaining chicken mixture on top. Reserve the last cup of cheese for the very end.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the remaining 1 cup of cheese evenly across the top, and bake uncovered for 15 more minutes until the cheese is melted, bubbling, and golden brown at the edges.

Remove from the oven and let the casserole rest for 10 minutes before serving. This resting time allows the layers to set so they hold together when cut. Garnish with fresh cilantro and sliced green onions.