Step 1

Preheat the oven to 350°.

Step 2

In a large skillet heat the oil over medium high heat. Add in the chopped onion and bell peppers and saute until tender, about 2-3 minutes. Transfer to a large bowl.

Step 3

Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, oregano, cumin, ancho chile powder, and chipotle chile powder to the bowl with the cooked onion mix. Stir this until the sauce is well-combined.

Step 4

In your 9x13 baking dish spread a few tablespoons of sauce in the bottom. Layer 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the chopped tortillas.

Step 5

Sprinkle the rest of the 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 rest of the tortillas.

Step 6

Spread the remaining 1/2 cup of sauce over the top, and sprinkle the remaining Cheddar cheese evenly to top it off.

Step 7

Bake the casserole in the preheated oven until bubbling, about 40 minutes.

Step 8

Let it rest for 10 minutes, garnish with chopped parsley and serve!