Preheat the oven to 375°F and prepare a 9x13-inch baking dish by spraying with non-stick spray and set aside.

Shred a rotisserie chicken into bite-sized pieces and set aside until later.

In a deep skillet (I used a 5-quart braiser) melt 4 Tablespoons vegan butter over medium heat.

Once melted, add 1 diced onion, 1 diced bell pepper, and 1 seeded and diced jalapeño to the pan.

Cook vegetables until softened, stirring as you cook. Next, add 2 pods minced garlic, 1 Tablespoon chili powder, 1 Tablespoon cumin, ¼ teaspoon crushed red pepper, 1 teaspoon salt, and ½ teaspoon pepper to the pan. Stir until fragrant, about 30 seconds.

Sprinkle ¼ cup flour over the vegetable mixture and stir to coat. Using a whisk, slowly whisk in chicken broth to create a roux.

Continue adding the chicken broth slowly and whisking in until all 2 cups of the chicken broth is added. Add 2 Tablespoons lime juice and bring the mixture to a boil.

Once boiling, remove from heat and stir in 10-ounce can of rotel, 1½ cup full-fat coconut milk, 4-5 cups shredded chicken, and 1 cup chopped cilantro.

In the base of the prepared 9x13-inch baking pan make a lightly crushed later of tortilla chips.

Spoon half of the creamy chicken filling over the crushed tortilla chips. Lightly crush another layer of tortilla chips over the layer of creamy chicken filling.

Spoon the remaining half of the king ranch chicken filling over the second layer of tortilla chips.

Crush the remaining tortilla chips over the top of the casserole and cover with aluminum foil. Bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil and continue to bake another 10 minutes. Remove from the oven and serve.