Step 1

Preheat oven to 350 degrees F. Grease a 9x13 casserole dish.

Step 2

Dice the chicken in small pieces, season with salt and pepper.

Step 3

Heat the vegetable oil in a large skillet, cook chicken until browned and cooked through. Remove from skillet, set aside.

Step 4

In the same skillet, melt the butter, and sauté the onion and bell peppers until softened.

Step 5

Sprinkle the flour over the top and continue to cook briefly.

Step 6

Add in the chicken stock, canned tomatoes and green chiles. Bring to a simmer and allow to thicken.

Step 7

Remove from the heat and stir in the sour cream and ½ cup of the cheese.

Step 8

Set aside about ½ cup of the sauce for topping.

Step 9

Spread a little of the sauce mixture in the bottom of a 9x13-inch baking dish.

Step 10

Layer the dish with half the chicken, top with half the sauce and sprinkle with cheese.

Step 11

Add a layer of tortillas.

Step 12

Repeat layer using the remaining chicken and sauce, and sprinkle with cheese.

Step 13

Layer the rest of the tortillas over the top.

Step 14

Spoon over the reserved half cup of sauce, and sprinkle with the remaining cheese.

Step 15

Bake the casserole in the oven for 15 minutes or until the cheese is melted and the casserole bubbles up around the edges.

Step 16

Devour.