Step 1

Preheat oven to 350 degrees F. Spray a 9 x 13 inch casserole dish with non-stick spray; set aside.

Step 2

Place the chicken in a bowl and add the chili powder, cumin, garlic powder and cayenne. Toss well and set aside.

Step 3

Melt the butter in a large skillet and stir in the flour. Cook and stir for about 3 minutes, or until lightly browned.

Step 4

Add the chopped onion and peppers; cook and stir just until tender, but not browned.

Step 5

Add the drained tomatoes, cook and stir another 2 minutes. Slowly add in the chicken broth, then the cream, stirring until fully incorporated and heated through. Remove and set aside 1/3 cup of the sauce.

Step 6

Add the chicken to the skillet, stir to heat through, add the sour cream, lime zest, cilantro, and salt and pepper; mix well and remove from heat. Taste and adjust salt and pepper as needed.

Step 7

Add the reserved 1/3 cup of sauce to the bottom of the prepared baking dish and spread out. Add 6 whole corn tortillas to the bottom of the dish, overlapping them. Spoon the chicken mixture over the top of that.

Step 8

Mix the two shredded cheeses together; sprinkle 2 cups of the cheese on top of the chicken mixture. Repeat layers of corn tortillas, chicken mixture and ending with the remaining 2 cups of cheese.

Step 9

Bake at 350 degrees F for 30 to 35 minutes or until bubbly and lightly browned on top.

Step 10

For nice, layered slices, let the casserole rest at least 5 to 10 minutes before slicing. Serve with a dab of sour cream and a sprinkle of freshly chopped cilantro, if desired.