Southwestern Chicken Casserole

I have seen a similar recipe to this floating around call King's Ranch Chicken.  It is almost exactly the same recipe as this one that I found years ago in a community cookbook. I made it the other night for the first time in a long time. It is very delicious. The recipe is a bit dis-jointed so read it all the way through before beginning, It really is very easy and the the leftovers are delicious.

Southwestern Chicken Casserole

Preheat oven to350 Degrees

1½ lbs.boneless, skinless chicken, about 2 breasts and 4 thighs
4 teaspoons of lime juice
4 teaspoons ancho chile powder - Divided

¼ cup of olive oil
Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet over medium heat, cook the chicken in the olive oil on each side for about 10 minutes.When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.

3 cloves of garlic, minced
1 tablespoons of butter
½ onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
½ teaspoon of cayenne pepper
½ cup of half and half

in the same pan used for the chicken, melt the butter over medium heat;  add the onions, red bell pepper and poblano pepper. Cook for 10 minutes. Add the garlic, flour, cumin, cayenne pepper and remaining 2 teaspoons of ancho chile powder, and cook for 1 minute.Add the chicken broth and cook on low until mixture is thickened, about 5 - 8 minutes. Stir in the half-and-half and Ro-Tel cover, and simmer  about 15 minutes, stirring occasionally.

⅓ cup of sour cream
½ cup of cilantro, chopped
2 tsp Lime juice

Turn off the heat and add the sour cream,  lime juice and ¼ cup of cilantro, and add salt and pepper to taste.

3 cups of grated pepper jack and cheddar
10 corn tortillas

Salt and pepper to taste. Ladle ½ cup of the sauce onto the bottom of an 11 x 7 inch baking pan.Layer half the tortillas on top of the sauce. Cut tortillas to fill any gaps..Add half the chicken, half the remaining sauce, half the remaining cilantro and 1½ cups of grated cheese.Repeat the layering, ending with cheese. Cook uncovered for 30 minutes or until brown and bubbling , allow to rest for 15 minutes before slicing.. Serves 8-12. Serve with sour cream and salsa if desired.