Ingredients

• 1 tablespoon vegetable oil
• 1 medium white onion , diced
• 1 medium red bell pepper , diced
• 1 medium green bell pepper , diced
• 1 , 10.5 ounce
• 1 , 10.5 ounce
• 1 , 10 ounce
• 1 cup chicken broth
• 2 tablespoons sour cream
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 0.5 teaspoons dried oregano
• 0.25 teaspoons chipotle chile powder
• 1 , 3 pound
• 1 , 8 ounce
• 10 , 6 inch

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over high heat. Saute onion and bell peppers in the hot oil until warmed through, about 2 minutes. Transfer to a large bowl.
3. 3 Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; mix until sauce is well-combined.
4. 4 Spread a few tablespoons of sauce in the bottom of a 9x13-inch baking dish. Layer with 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the tortillas.
5. 5 Spread the remaining chicken over the tortillas. Spread all but 1/2 cup of the remaining sauce over the chicken, then top with another 1/3 of the Cheddar, and the remaining tortillas. Spread the remaining 1/2 cup over top, and sprinkle with the remaining Cheddar.
6. 6 Bake casserole in the preheated oven until bubbling, about 40 minutes.
7. 7 Turn on the broiler and broil until the top is golden, 2 to 3 more minutes.
8. 8 Serve hot and enjoy!

Nutrition per serving