Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Heat oil in a large skillet over high heat. Add the onion and bell peppers. Stir for 2 minutes, or until the vegetables are warmed through. Remove from heat.

Step 3

In a large bowl, mix the sauteed vegetables, cream of mushroom and chicken soups, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder until well-combined.

Step 4

Assemble the layers in a 9x13-inch baking dish, in the following order: A little bit of sauce, just to line the bottom of the dish, Chicken, Sauce, Cheese, Tortillas, Chicken, Sauce, Cheese, Tortillas, Sauce, and Cheese

Step 5

In total, there should be 3 layers of sauce (not including the bottom), 2 layers of chicken, 3 layers of cheese, and 2 layers of tortillas. Divide the measurements accordingly.

Step 6

Bake the casserole for 40 minutes, or until the cheese bubbles. Increase the temperature and broil the casserole until the top is golden, about 2-3 minutes.