A Tex-Mex casserole consisting of chicken, onion, peppers, and Mexican spices in a bechamel sauce layered with corn tortillas and Monterey Jack cheese.
Season the chicken generously with salt & pepper. Heat the oil until hot in a dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, about 2 minutes.
Add the jalapenos, tomatoes, diced onion, and bell pepper and cook until vegetables are softened, about 5 minutes.
Stir in the butter until melted then add the flour, chili powder, garlic powder, cumin, cayenne, and 1/2 tsp salt. Stir to combine and cook while stirring until thoroughly combined.
Slowly add the milk while stirring and bring to a boil. Reduce heat to medium-low and simmer, stirring often, until thickened, about 5 minutes. Season sauce with salt & pepper to taste.
Line the bottom of a 9x13 baking dish with HALF of the corn tortilla pieces. Spread HALF the chicken sauce evenly on top of the tortillas. Sprinkle HALF the Monterey Jack cheese on top of the sauce. Sprinkle HALF the cilantro on top of the cheese. Lay on the remaining tortillas then the rest of the sauce then the rest of the cheese then sprinkle the top with the remaining cilantro.
Bake in the preheated oven, uncovered, until the cheese on top is lightly browned and bubbly, about 20 minutes. Allow to cool 10 minutes before serving.
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