Easy Homemade Cinnamon Bread (Mom’s Recipe)

A soft, cinnamon-swirled quick bread that fills the house with cozy bakery smells

This cinnamon bread is one of those recipes that instantly makes a house feel like home. It comes straight from my mom’s recipe box, and it’s the kind of bread she could make on a whim—yet it always tasted like she’d been baking all day. The sweet cinnamon swirl, soft crumb, and buttery richness make it perfect for breakfast, brunch, or an afternoon treat with coffee.

It’s also a wonderful bread to have on hand for unexpected company. Serve it warm, sliced thick, and watch it disappear. Simple ingredients, familiar flavors, and that unmistakable cinnamon aroma make this a recipe worth keeping and sharing.

Ingredients:

Cinnamon Sugar Mixture:
2/3 c. white or brown sugar
2 tsp. cinnamon

Batter:
1 c. butter, softened
2 c.white or brown sugar
2 eggs
2 c. buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 c. flour
2 tsp. baking soda
3/4 tsp. salt

Directions

Preheat the oven to 350°F. Grease two loaf pans and set aside.

Prepare the cinnamon sugar.
In a small bowl, stir together the sugar and cinnamon. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, mixing well.

Slowly stir in the buttermilk (or milk mixture) until smooth and well combined.

Add the flour and baking soda, mixing just until combined. Do not overmix.

Divide half of the batter evenly between the two prepared loaf pans.
Sprinkle about 3/4 of the cinnamon sugar mixture evenly over the batter in each pan.

Spoon the remaining batter evenly over the cinnamon sugar layer.

Sprinkle the remaining cinnamon sugar over the tops. Using a knife, gently cut through the batter in a loose, wavy motion to create a swirl—do not stir.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pans for about 20 minutes, then carefully remove and transfer to a wire rack to cool completely.

Tips for Best Success:

• Don’t overmix the batter—this keeps the bread tender.
• Use room temperature ingredients for smoother mixing.
• Swirl gently to keep distinct cinnamon layers.
• If browning too quickly, tent loosely with foil for the last 10 minutes.
• Let cool before slicing, so the swirl sets properly.

Variations and Substitutions:

• Brown sugar version: Use brown sugar for deeper, caramel-like flavor.
• Add nuts: Stir in ½–1 cup chopped walnuts or pecans.
• Glaze option: Drizzle with a simple powdered sugar glaze.
• Raisin cinnamon bread: Add ½ cup raisins to the batter.
• Lighter version: Reduce sugar slightly (to about 1½ cups) if desired.

Serving Suggestions:

• Serve warm with butter
• Toast slices for breakfast
• Pair with coffee or tea
• Add a light glaze for a dessert-style treat
• Great for brunch spreads or gifting

How to Store:

• Room temperature: Store wrapped for up to 3 days
• Refrigerator: Up to 5 days (may dry slightly)
• Freezer: Wrap tightly and freeze up to 2 months
• To reheat: Warm slices in microwave or toaster

Frequently Asked Questions:

Is this a yeast bread?
No, this is a quick bread—no yeast required.

Can I use milk instead of buttermilk?
Yes, add 2 tablespoons vinegar or lemon juice to 2 cups milk.

Why is my bread dense?
Overmixing or too much flour can cause density.

Can I make this in one loaf?
Yes, but increase baking time and monitor doneness.

Can I reduce the sugar?
Yes, slightly, though it may affect moisture and sweetness.

Beef Bourguignon, Just Like Mom Made

This recipe is lovingly inspired by my mom, who turned garden vegetables and simple ingredients into warm, comforting meals for our family.

This Beef Bourguignon is more than just a comforting stew — it’s a dish filled with memories of home. My mom made this often, especially when the weather turned cool, using vegetables she grew herself in her garden. There was something special about watching her cook, knowing the carrots and herbs had been picked with care and love.

She believed in slow cooking and simple ingredients, letting time do the work. The beef simmered until tender, the vegetables softened just right, and the sauce became rich and full of flavor. It was the kind of meal that warmed you from the inside out and brought everyone to the table.

Today, this recipe remains a family favorite. Whether you prepare it on the stove top or adapt it for the slow cooker, it’s a dish meant to be shared — perfect for quiet evenings, Sunday suppers, and making new memories while honoring old ones.

My mom made this stew often, especially when the weather turned cool. She cooked with what she had — vegetables from her garden, affordable cuts of meat, and a whole lot of love. This dish reminds me that the best meals don’t come from fancy ingredients, but from care and intention.

Ingredients: 

5 slices bacon, finely chopped
3 Lb. beef chuck cut to 1 inch cubes

salt and pepper to taste
1 c. red cooking wine
2 c. beef broth or chicken broth
1/2 c. tomato sauce
1/4 c.soy sauce
1/4 c. flour
3 garlic cloves, finely chopped
2 Tbs. fresh thyme, finely chopped (or 2 tsp. dried tyrme)
5 medium carrots, cut into rings
1 Lb. potatoes cut into bite sized pieces
8 oz.  fresh mushrooms sliced or 1 can sliced mushrooms
fresh chopped parsley for garnish (Optional) 

 

Directions:

In a cast iron Dutch oven, cook the chopped bacon over medium-high heat for 5–7 minutes, or until crisp. Transfer the bacon to a paper towel–lined plate. Once cool enough to handle, crumble and set aside.

Season the beef cubes generously with salt and pepper. Add the beef to the Dutch oven (working in batches if needed) and brown for 2–3 minutes per side. Remove the beef and place it with the bacon.

Reduce the heat to medium. Sprinkle the flour into the Dutch oven, stirring it into the remaining fat. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Slowly pour in the red wine, stirring and scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.

Gradually stir in the beef broth, tomato sauce, and soy sauce. Bring the mixture to a gentle simmer.

Return the beef and bacon to the Dutch oven. Add the garlic, thyme, carrots, potatoes, and mushrooms. Stir well to combine.

Cover with a lid, reduce heat to low, and cook low and slow for 2½–3 hours, or until the beef and vegetables are tender.

Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.

This is a forgiving, home-style stew — if you’re missing an ingredient or need to make a small swap, it will still turn out warm, comforting, and delicious. 

Notes: 

Wine Substitution:
Don’t worry if you don’t have red wine on hand. You can replace it with an equal amount of beef broth. For a little extra depth, stir in 1 tablespoon balsamic vinegar or red wine vinegar.
Another mild option is beef broth with 1 teaspoon Worcestershire sauce, which adds richness without acidity.

Fresh vs. Canned Mushrooms:
Fresh mushrooms give the best texture and flavor, but canned sliced mushrooms work just fine in a pinch.  If using canned mushrooms, you may drain them to keep the sauce rich and thick. My mom often added them just as they were, letting the stew slowly simmer into something wonderful.

Make It Ahead:
This stew tastes even better the next day after the flavors have had time to meld. Simply reheat gently on the stove top.

Slow Cooker Option:
After browning the bacon and beef and thickening the sauce, everything can be transferred to a slow cooker and cooked on LOW for 7–8 hours.

Tips for Best Success:

• Brown the beef well for deeper flavor
• Cook in batches to avoid steaming instead of browning
• Low and slow cooking makes the beef tender
• Stir occasionally to prevent sticking
• Let the stew rest a few minutes before serving to thicken

 Variations and Substitutions:

• No wine: Use extra broth plus 1 tablespoon vinegar or Worcestershire sauce
• No potatoes: Serve over mashed potatoes, noodles, or rice
• Vegetables: Add pearl onions or celery
• Herbs: Use dried herbs if fresh aren’t available
• Gluten-free: Use cornstarch instead of flour

Serving Suggestions: 

• Beef Bourguignon is hearty and satisfying, so simple sides work best:
• Crusty bread or warm dinner rolls – perfect for soaking up the rich sauce
• Buttered egg noodles or mashed potatoes – for an extra comforting meal
• Steamed green beans or roasted Brussels sprouts – to add a fresh balance
• Simple side salad with a light vinaigrette – keeps the meal from feeling heavy
• For a cozy touch, serve this stew family-style straight from the Dutch oven, sprinkled with fresh parsley and paired with warm bread at the table.

How to Store:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze up to 3 months
• Reheat: Warm gently on the stovetop, adding broth if needed

Frequently Asked Questions:

Can I make this in a slow cooker?
Yes. After browning the meat and building the sauce, cook on LOW for 7–8 hours.

Do I have to use wine?
No, broth with a splash of vinegar or Worcestershire works well.

Why is my beef tough?
It likely needs more cooking time—this dish benefits from slow simmering.

Can I make this ahead of time?
Yes, it often tastes even better the next day.

Can I use a different cut of beef?
Chuck roast works best, but other stew meats can be used.

Old-Fashioned Peach Cobbler

A simple, comforting peach cobbler with a golden crust and sweet, juicy filling

 

I can still remember the summer months when my mother would bring home fresh peaches and bake her homemade peach cobbler. It was a special treat for our family, especially after long days when Dad came home tired from hauling gravel. A warm dish of old-fashioned peach cobbler on the table had a way of making everything feel a little better.

Back then, the peaches always seemed to taste better — or maybe it was just my mom’s simple, from-scratch cooking that made everything so good. Those are the kinds of food memories that stay with you long after the dishes are done.

Although peach cobbler is often thought of as a summer dessert, this easy recipe can be enjoyed any time of year. Fresh peaches are wonderful when they’re in season, but canned peaches work beautifully, and home-canned peaches make it even more special.

Served warm, with a scoop of vanilla ice cream or a dollop of whipped cream melting over the top, this peach cobbler feels right at home at the end of a Sunday supper. It’s a simple, comforting dessert made with just a few pantry ingredients — the kind that invites you to gather around the table and make sweet memories of your own.

Ingredients:

2–3 cups sliced peaches (fresh or canned, drained)
2 c. sugar, divided
1 c. flour
2 tsp. baking powder
1/8 tsp. salt
6 Tbs. butter, melted
3/4 to 1 c. milk
Whipped cream or ice cream, optional

Directions:

Preheat oven to 350°F.  9-inch square baking dish

In a bowl, combine sliced peaches with 1 cup of sugar. Stir gently and set aside to allow the juices to form.

In a separate bowl, whisk together the remaining 1 cup of sugar, flour, baking powder, and salt. Create a well in the center and add 3/4 cup milk. Whisk until smooth and similar to pancake batter, adding more milk if needed.

Pour melted butter into the bottom of a baking dish.

Carefully pour the batter over the butter. Do not stir.

Spoon the peaches and some of their juices evenly over the batter. Again, do not stir.

Place the baking dish on a cookie sheet or over foil to catch any drips.

Bake for about 45 minutes, or until puffed and golden brown. The batter will rise around the fruit as it bakes.

Serve warm with whipped cream or ice cream, if desired. 

Tips for Best Success:

• Do not stir after layering—this creates the cobbler texture
• Use ripe, flavorful peaches for best results
• If using canned peaches, drain well to avoid excess liquid
• Place pan on a baking sheet to catch overflow
• Let cobbler rest 10–15 minutes before serving to set 

Serving Suggestions:

• Serve warm with vanilla ice cream
• Add a dollop of whipped cream
• Pair with coffee or tea
• Enjoy as a comforting dessert after a family meal 

How to Store:

Refrigerator: Cover and store up to 4 days 

Reheat: Warm in oven or microwave before serving

Freezer: Can be frozen up to 2 months (texture may soften slightly)

Frequently Asked Questions:

Why didn’t I stir the batter and fruit?
This creates the classic cobbler texture, with the batter rising around the fruit.

Can I use canned peaches in syrup?
Yes, but you may want to reduce the sugar slightly.

Why is my cobbler too runny?
Too much liquid from the fruit or underbaking can cause this.

Can I double the recipe?
Yes, use a larger baking dish and adjust baking time as needed.

Can I use frozen peaches?
Yes, thaw and drain them first.

Mom’s Old-Fashioned Peach Cobbler

This easy, old-fashioned peach cobbler is a comforting homemade dessert made with fresh or canned peaches and simple pantry ingredients. Perfect any time of year.

I can still remember the summer months when my mother would bring home fresh peaches and bake her homemade peach cobbler. It was a special treat for our family, especially after long days when Dad came home tired from hauling gravel. A warm dish of old-fashioned peach cobbler on the table had a way of making everything feel a little better.

Back then, the peaches always seemed to taste better — or maybe it was just my mom’s simple, from-scratch cooking that made everything so good. Those are the kinds of food memories that stay with you long after the dishes are done.

Although peach cobbler is often thought of as a summer dessert, this easy recipe can be enjoyed any time of year. Fresh peaches are wonderful when they’re in season, but canned peaches work beautifully, and home-canned peaches make it even more special.

Served warm, with a scoop of vanilla ice cream or a dollop of whipped cream melting over the top, this peach cobbler feels right at home at the end of a Sunday supper. It’s a simple, comforting dessert made with just a few pantry ingredients — the kind that invites you to gather around the table and make sweet memories of your own.

Ingredients:

2–3 cups sliced peaches (See Notes)
2 c. sugar, divided
1 c. flour
2 tsp. baking powder
1/8 tsp. salt
5 Tbs. butter, melted
3/4 to 1 c. milk
Whipped cream or ice cream, optional

Directions:

Preheat oven to 350°F.  9-inch square baking dish

In a bowl, combine sliced peaches with 1 cup of sugar. Stir gently and set aside to allow the juices to form.

In a separate bowl, whisk together the remaining 1 cup of sugar, flour, baking powder, and salt. Create a well in the center and add 3/4 cup milk. Whisk until smooth and similar to pancake batter, adding more milk if needed.

Pour melted butter into the bottom of a baking dish.

Carefully pour the batter over the butter. Do not stir.

Spoon the peaches and some of their juices evenly over the batter. Again, do not stir.

Place the baking dish on a cookie sheet or over foil to catch any drips.

Bake for about 45 minutes, or until puffed and golden brown. The batter will rise around the fruit as it bakes.

Serve warm with whipped cream or ice cream, if desired. 

Tips for Best Success:

• Do not stir after layering—this creates the cobbler texture
• Use ripe, flavorful peaches for best results
• If using canned peaches, drain well to avoid excess liquid
• Place pan on a baking sheet to catch overflow
• Let cobbler rest 10–15 minutes before serving to set 

Serving Suggestions:

• Serve warm with vanilla ice cream
• Add a dollop of whipped cream
• Pair with coffee or tea
• Enjoy as a comforting dessert after a family meal 

How to Store:

Refrigerator: 
Cover and store up to 4 days 

Reheat: 
Warm in oven or microwave before serving

Freezer: 
Can be frozen up to 2 months (texture may soften slightly)

Frequently Asked Questions:

Why didn’t I stir the batter and fruit?
This creates the classic cobbler texture, with the batter rising around the fruit.

Can I use canned peaches in syrup?
Yes, but you may want to reduce the sugar slightly.

Why is my cobbler too runny?
Too much liquid from the fruit or underbaking can cause this.

Can I double the recipe?
Yes, use a larger baking dish and adjust baking time as needed.

Can I use frozen peaches?
Yes, thaw and drain them first.

Honey Mustard Baked Pork Chops

Tender pork chops baked in a sweet and tangy sauce that’s simple, comforting, and family-friendly 

This honey mustard pork chop recipe is one of those comforting meals that feels both simple and special. It’s the kind of dish that comes together easily, yet tastes like you’ve spent a little extra time in the kitchen.

The combination of Dijon mustard and honey creates a sweet and tangy sauce that pairs beautifully with tender pork chops. A touch of garlic adds depth, while fresh rosemary brings a warm, savory flavor that makes the whole dish feel cozy and inviting.

Recipes like this remind me of the kinds of meals my mother loved to make — hearty, flavorful, and perfect for bringing everyone to the table. Whether you are making dinner for your family or serving guests, these pork chops are always a welcome addition.

Ingredients: 

2 pounds pork chops
salt, to taste
pepper, to taste
2 Tbs. salted butter
1/4 c. Dijon mustard
1 Tbs. minced garlic
5 Tbs. honey
1 tsp. fresh rosemary, minced

Directions: 

Preheat the oven to 350°F. Lightly grease a cast iron skillet or baking dish and set aside.

Season both sides of the pork chops generously with salt and black pepper. Arrange the pork chops in a single layer in the prepared skillet or baking dish.

In a small saucepan over low heat, melt the butter. Once melted, stir in the Dijon mustard, minced garlic, honey, and rosemary. Stir until the sauce is smooth and well combined. Remove from heat.

Spoon half of the sauce evenly over the pork chops. Turn the pork chops over and spoon the remaining sauce over the top so each chop is well coated.

Bake uncovered for about 30 minutes, or until the pork chops reach an internal temperature of 145°F.

Remove the pork chops from the oven and let them rest for 2 to 3 minutes. This resting time helps the meat stay tender and juicy.

Transfer the pork chops to a serving dish and drizzle any remaining sauce from the skillet over the top before serving.

Tips for Best Success:

• Use a meat thermometer. For perfectly cooked pork chops, check that the internal temperature reaches 145°F.
• Choose evenly sized pork chops. This helps them cook at the same rate.
• Do not overcook. Pork chops can become dry if cooked too long.
• Let the pork rest. Allowing the meat to rest for a few minutes keeps the juices inside the pork chops. 

Variations and Substitutions:

Mustard Options
If you don’t have Dijon mustard, brown mustard or whole-grain mustard works well. Yellow mustard can also be used, though it has a milder flavor.

Garlic Substitute
If fresh garlic isn’t available, use 1 teaspoon dried minced garlic in place of 1 tablespoon fresh.

Fresh vs. Dried Rosemary
Substitute 1/2 teaspoon dried rosemary if fresh rosemary is unavailable.

Add a Little Heat
A pinch of red pepper flakes or a dash of cayenne pepper adds a gentle kick.

Add Vegetables to the Pan
Baby potatoes, carrots, or onions can be baked alongside the pork chops for an easy one-pan meal.

Serving Suggestions:

These honey mustard pork chops pair beautifully with simple, comforting side dishes.

Serve them with:

• Creamy mashed potatoes
• Buttery egg noodles
• Roasted carrots
• Steamed green beans
• Roasted broccoli
• A fresh garden salad

The extra sauce is delicious spooned over potatoes, noodles, or vegetables.

How to Store:

Allow the pork chops to cool completely before storing.

Place leftovers in an airtight container and refrigerate for up to 3 to 4 days.

To reheat, warm the pork chops in a covered skillet over low heat or in the microwave until heated through. Adding a spoonful of water or broth can help keep the pork moist while reheating.

These pork chops can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use boneless pork chops?
Yes. Boneless pork chops work well in this recipe. Just be sure to check the cooking time, as they may cook slightly faster.

How thick should pork chops be for this recipe?
Pork chops about 3/4 to 1 inch thick work best. Thicker chops may need a few extra minutes in the oven.

Can I make the sauce ahead of time?
Yes. The honey mustard sauce can be prepared a day in advance and stored in the refrigerator. Warm it gently before using.

Can this recipe be made in a skillet instead of the oven?
Yes. Brown the pork chops in a skillet first, then add the sauce and simmer until the pork is fully cooked.

Can I double the sauce?
Absolutely. Many people enjoy extra sauce for spooning over side dishes. 

Parmesan Garlic Oven Potato Wedges

Golden, crispy potatoes seasoned just right and baked until tender — a family favorite side or simple supper

 

These crispy oven-baked potato wedges are one of those simple side dishes that somehow turn into the main event. With tender centers, golden edges, and just the right blend of seasoning, they disappear fast at our house. Sometimes I make a big pan and call it supper — and no one complains.

Soaking the potatoes before baking helps them crisp up beautifully, while olive oil, garlic, and Italian seasoning give them comforting, familiar flavor. A sprinkle of Parmesan at the end adds a salty finish that makes them hard to resist. Serve them alongside your favorite meal or with a dipping sauce and enjoy every bite.

Ingredients:

3–4 large russet potatoes
4 Tbs. olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
1/4 c. shredded Parmesan cheese

Directions:

Preheat the oven to 375°F. Lightly grease a large baking sheet and set it aside.

Wash the potatoes well, scrubbing away any dirt. Slice each potato into evenly sized wedges.

Soak the potatoes by placing the wedges in a large bowl of very cold water. Let them soak for 30 minutes to help remove excess starch, which leads to crispier potatoes.

Drain and dry thoroughly. Drain the potatoes and pat them completely dry with paper towels or a clean, lint-free kitchen towel. This step is important for good browning.

Season the potatoes. Place the dried potato wedges into a large bowl. Drizzle the olive oil over the top and toss until all the wedges are evenly coated.

In a small bowl, mix together the salt, garlic powder, Italian seasoning, and Parmesan cheese. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly.

Arrange on the baking sheet in a single layer, placing the wedges skin-side down whenever possible.

Bake for 25–35 minutes, turning once if desired, until the potatoes are fork-tender and beautifully golden.

Remove from the oven and serve hot. 

Tips for Best Success:

• For crispier wedges, bake at 400–425°F instead of 375°F
• Dry the potatoes thoroughly after soaking
• Don’t overcrowd the pan—use two pans if needed
• Place wedges skin-side down for better browning
• Add Parmesan toward the end if you prefer less browning on the cheese

Variations and Substitutions:

• Extra Cheesy: Sprinkle additional Parmesan over the potatoes during the last 5 minutes of baking
• Herb Swap: Replace Italian seasoning with dried rosemary, thyme, or oregano
• Spicy Kick: Add 1/4 to 1/2 teaspoon crushed red pepper flakes or smoked paprika
• Crispier Finish: Increase oven temperature to 425°F for the last 5–10 minutes
• No Cheese Option: Skip the Parmesan and finish with a light sprinkle of sea salt 

Serving Suggestions;

These potato wedges are wonderfully versatile and pair well with just about anything:

• Serve alongside baked or grilled chicken, pork chops, or burgers
• Add them to a comfort-food plate with meatloaf and green beans
• Turn them into a simple meal by serving with ranch, ketchup, honey mustard, or garlic aioli
• Pair with a fresh green salad to balance the richness
• Serve them straight from the pan as an easy game-night or movie-night dinner 

Sometimes the simplest meals really are the best. 

How To Store:

Refrigerator: 
Store in an airtight container for up to 4 days

Reheat: 
Bake at 400°F for 10–15 minutes to crisp back up

Freezer: 
Not recommended, as texture may become soft 

Frequently Asked Questions:

Why soak the potatoes?
Soaking removes excess starch, which helps the wedges crisp up in the oven.

Why aren’t my wedges crispy?
They may not have been dried well enough or the pan may have been overcrowded.

Can I skip the soaking step?
Yes, but the potatoes may not be as crispy.

Can I make these ahead of time?
They’re best fresh, but you can reheat them in the oven to crisp them again.

Do I have to peel the potatoes?
No, the skins add texture and flavor.

Creamy Chicken Tortilla Casserole

A cozy, family-style dinner layered with seasoned chicken, warm tortillas, and melty cheese.

This is the kind of meal that brings everyone to the table without much convincing. Warm tortillas, tender seasoned chicken, a creamy sauce, and plenty of melted cheese all baked together into one comforting casserole—it’s simple, hearty, and full of flavor.

This dish reminds me of those evenings when you want something filling and homemade, but not fussy. The chicken is seasoned just enough to give it a little warmth, the tomatoes and green chiles add a gentle kick, and the sour cream and cheese mellow everything out into a creamy, comforting bite. It’s a great family-style meal, perfect for busy weeknights, casual gatherings, or anytime you want a dish that feels familiar and satisfying.

Best of all, it’s flexible. You can use cubed chicken or shredded, switch up the cheese, or add extra toppings to suit everyone at the table. 

Ingredients:  

1 lb. boneless, skinless chicken breast, cut into bite sized pieces 
1 Tbsp. chili powder 
1/2 Tbs. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 Tbs. olive oil
2 Tbs. butter 
1 onion, diced 
1 bell pepper, diced 
2 1/2 Tbs. flour 
1 c. chicken broth 
1 (10 oz.) can diced tomatoes with green chiles
1/2 c. sour cream 
8 oz. cheddar or pepper jack cheese, shredded (use more if desired)
12 small tortillas  

Directions:  

Preheat the oven to 375°F. Grease a 13 x 9-inch baking dish and set aside.

In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Set aside.

Place the chicken pieces in a bowl and sprinkle the seasoning mixture over the top. Toss until the chicken is evenly coated.

Heat the olive oil in a large cast iron skillet over medium heat. Add the seasoned chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the butter, diced onion, and bell pepper. Cook over medium heat until the vegetables are softened, and the onions are translucent.

Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth and diced tomatoes with green chiles, stirring constantly. Be sure to scrape the bottom of the skillet to release all the flavorful browned bits. Bring the mixture to a gentle simmer and cook until the sauce thickens to a gravy-like consistency.

Return the cooked chicken to the skillet and stir to combine.

Remove the skillet from the heat. Stir in the sour cream and 1/2 cup of the shredded cheese, mixing until smooth and creamy. Set aside.

In a low-sided skillet over medium-high heat, warm the tortillas one at a time. Cook each tortilla for about 30 seconds, until small bubbles form and light brown spots appear on the bottom. Flip and cook for another 20–30 seconds. This step helps keep the tortillas soft and flavorful in the casserole.

Layer 6 tortillas in the bottom of the prepared baking dish. Spoon half of the chicken mixture over the tortillas and spread evenly. Sprinkle with half of the remaining shredded cheese.

Add another layer of tortillas, then top with the remaining chicken mixture, spreading it evenly.  Sprinkle the remaining cheese over the top. If your family loves extra cheesy casseroles, feel free to add another handful or two of cheese.

Bake uncovered for 15 minutes, or until the cheese is melted, and the casserole is bubbling around the edges.

Remove from the oven, and serve warm.

Cheese Lover’s Tip: This casserole is easy to customize. For an extra cheesy dish, add another 1/2 to 1 cup of shredded cheese to the filling or sprinkle more over the top before baking.  

Tips for Best Success:

• Warm tortillas slightly before layering to prevent tearing and keep them soft.
• Cook chicken just until done to avoid dryness.
• Stir sauce constantly when adding broth to prevent lumps and burning. 

Variations and Substitutions

• Use shredded rotisserie chicken instead of cubed cooked chicken.
• Swap cheddar or pepper jack for Monterey Jack, Colby, or a Mexican blend.
• Add black beans, corn, or chopped zucchini for extra vegetables. 

Serving Suggestions 

• This casserole is hearty enough to stand on its own, but it pairs beautifully with simple sides. 
• Serve it with a crisp green salad or a bowl of seasoned black beans to balance the richness. 
• Spanish rice, cilantro-lime rice, or refried beans make it feel like a full Tex-Mex spread. 
• For something fresh on the side, sliced avocado, pico de gallo, or a simple tomato salad are all great choices. 
• Warm tortilla chips or a slice of cornbread are perfect for scooping up every last bit of that creamy sauce. 

How to Store:

Refrigerator:
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. 

Reheating; 
Reheat in the oven at 350°F or in the microwave until warmed through.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking.

Can I freeze this casserole?
Absolutely. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F, adding extra time.

Can I use corn tortillas instead of flour?
Yes, lightly warm corn tortillas before layering to prevent cracking.

How can I make it spicier?
Add extra diced green chiles or a pinch of cayenne pepper to the spice mix.