Step 1

Preheat the oven to 350℉. Grease a 9 x 13-inch baking dish with olive oil.

Step 2

In a large skillet or pot, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers and toss to combine. Cook, stirring, for 5 minutes or until fragrant (your kitchen will smell amazing!).

Step 3

Add the jalapeños, tomatoes, flour, broth, cream, chili powder, cumin, salt, and pepper and whisk to combine. Bring to a simmer, then cook for 3 to 4 minutes, stirring occasionally, until the tomato gravy starts to thicken.

Step 4

Layer half the tortillas over the bottom of the prepared baking dish. Top with half the shredded chicken, then pour half the tomato gravy over the top and sprinkle evenly with half the cheese. Repeat to make a second layer of each ingredient.

Step 5

Cover the baking dish with aluminum foil and bake for 35 minutes.

Step 6

Remove the baking dish from the oven and remove the foil. Switch your oven to broil and place the baking dish under the broiler for 3 minutes, or until the cheese starts to crisp and brown just a bit. Keep a close eye here, it doesn’t take long! Remove from the oven and let cool slightly.

Step 7

Serve the casserole warm, garnished with green onions (if desired), and enjoy!