Ingredients:
2 Tablespoons salted butter
1 medium onion, small diced
1 medium green bell pepper, small diced
1 medium red bell pepper, small diced
14.5 ounce can petite diced tomatoes (do not drain)
10.5 ounce can cream of chicken soup
10.5 ounce can cream of mushroom soup
4 ounce can chopped green chiles (do not drain)
½ cup chicken stock (or broth)
½ cup sour cream
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
3 cups shredded cooked chicken
4 cups shredded cheddar cheese
12 (5-inch) white corn tortillas, cut into 6ths
fresh chopped cilantro, for garnish (optional)
Instructions:
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
In a large skillet over medium heat, add the butter. Once melted, add the onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, until softened, 10 minutes.
While the veggies are cooking, make the sauce by stirring together the diced tomatoes, cream of chicken soup, cream of mushroom soup, chopped green chiles, chicken stock, sour cream, chili powder, garlic powder, cumin, and onion powder together until well combined.
Add the cooked veggies and stir everything together.
Add about ½ cup of the sauce mixture to the bottom of the baking dish and smooth it out.
Add ½ of the shredded chicken, spread ½ of the leftover sauce on top, followed by ⅓ of the shredded cheddar cheese.
Lay out half of the cut tortillas on top.
On top of the tortillas, add the remaining chicken, followed by another ⅓ of the cheese.
Spread out the remaining tortillas.
Spread on the remaining sauce.
Top with the remaining cheddar cheese.
Bake for 35-40 minutes until bubbly along the edges and the cheese is very lightly browned.
Allow to set up for 10 minutes before garnishing with cilantro (if using) and serve.