Step 1

Preheat the oven to 375°F.

Step 2

Add the olive oil, chopped onion, and chopped bell pepper to a 4 to 5-quart Dutch oven over medium-high heat. Saute for 5 to 7 minutes or until the onions and bell peppers are softened. Remove from the heat.

Step 3

Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.

Step 4

Stir in the shredded chicken and chopped cilantro.

Step 5

Lightly spray a 9x13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.

Step 6

Spoon half of the chicken mixture over the bottom layer of corn tortillas.

Step 7

Sprinkle 1½ cups of the shredded cheese over the chicken layer.

Step 8

Layer the remaining corn tortillas over the cheese layer.

Step 9

Spread the remaining chicken mixture over the corn tortillas.

Step 10

Sprinkle the remaining shredded cheese over the chicken mixture.

Step 11

Bake uncovered for 30 minutes. Serve while hot.