Ranch Chicken Casserole

Preheat the oven to 400°F. Arrange a rack in the top third position, about 6 inches away from the heat source.

Melt the butter in a large Dutch oven over medium-high heat. Add the bell pepper, onion, and jalapeño. Cook, stirring often, until the onion softens slightly, about 6 minutes. Add the chili powder and cumin and cook, stirring often, until fragrant, about 1 minute. Remove from the heat and stir in the cream cheese until melted and smooth, about 1 minute. Stir in the diced tomatoes and green chiles, chicken, sour cream, and salt until combined.

To assemble, spread 2 cups of the chicken mixture in the bottom of a 9x13-inch baking dish and top with 1/2 cup of the cheese. Place 6 of the tortillas over the cheese, overlapping as needed to fit in an even layer. Repeat layers once more with 2 cups of the chicken mixture, 1/2 cup of the cheese, and the remaining 6 tortillas. Top with remaining 3 cups chicken mixture and remaining 1 cup cheese.

Bake until bubbling along the edges, 15 to 20 minutes. Without removing the dish, increase the oven temperature to broil. Broil until the cheese is browned in spots, 1 to 2 minutes. Let cool for 10 minutes before serving. Garnish with cilantro, if desired.