Set your oven to 350 degrees Fahrenheit. Lightly grease your 9x13 inch baking dish with cooking spray. This prevents the tortillas from sticking. It makes cleanup much easier later on.

In a large bowl, combine both cans of soup. Add the undrained Ro-Tel tomatoes and all spices. Stir in the diced onion and pepper. Whisk until the mixture is smooth and well combined.

Gently fold the shredded chicken into the soup mixture. Make sure every piece of chicken is coated. This keeps the meat juicy while it cooks. It ensures flavor in every single bite.

Place half of the torn corn tortillas in the dish. They act as the base of your casserole. Try to cover the entire bottom surface. This creates a solid foundation for the sauce.

Pour half of the chicken and sauce mixture over the tortillas. Use a spoon to spread it out. Make sure it reaches all the corners. This builds a beautiful, even layer of flavor.

Sprinkle one cup of the shredded cheddar cheese over the chicken. Cheese acts like glue for the layers. It adds a wonderful richness that everyone loves in a casserole.

Add the remaining tortillas on top of the cheese. Pour the rest of the chicken mixture over them. Finish by topping with the rest of the shredded cheddar cheese.

Cover the dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake for 15 more minutes. The cheese should be melted and the edges should be bubbling.

Let the casserole sit for 10 minutes before serving. This helps the layers set so it stays together. Sprinkle fresh cilantro on top for a beautiful pop of color.