First things first—let’s preheat that oven of yours to 350°F (175°C). This step ensures that your casserole cooks evenly and comes out bubbly and golden brown at the end.

Next, heat the canola oil in a large skillet over medium heat. Add the chopped onion, red, and green bell peppers. Sauté for about 5-7 minutes until the veggies become tender. Your kitchen will start smelling great, and that’s a good sign!

In a large bowl, combine the diced tomatoes (with their juices), condensed mushroom and chicken soups, crème fraîche, and chicken stock. Whisk it together until well blended. This creamy goodness is going to elevate the entire casserole.

Fold in the shredded rotisserie chicken into your creamy mixture. Toss in the ground cumin, smoked paprika, oregano, and cayenne pepper. Mix until the chicken is evenly coated with the delicious sauce. A hint of spice every now and then keeps our taste buds awake.

Now comes the fun part—layering! In a 9x13-inch baking dish, start with a layer of the creamy chicken mixture. Next, place a handful of corn tortilla triangles over the sauce, allowing them to mingle. Repeat this process until you run out of filling, making your last layer a generous portion of the creamy chicken mixture. Don’t forget to reserve some cheese for the top!

Cover the casserole with the remaining shredded Cheddar cheese. Don't be shy! More cheese makes everything better, and trust me, your taste buds will thank you.

Now, pop the casserole into the preheated oven. Let it bake for about 30-35 minutes, until the cheese is melted, bubbly, and slightly golden. The aroma wafting through your home will surely create a sense of anticipation.

Once done, remove the casserole from the oven and let it cool for about 10-15 minutes. This resting period allows the flavors to meld together beautifully, creating a cohesive dish. It’s hard to wait, I know, but patience leads to culinary rewards!