Step 1

Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking pan with non-stick cooking spray.  Set aside.

Step 2

Heat the olive oil in a large skillet over medium high heat.  Add in the diced onions and red bell pepper.  Sauté for 3-4 minutes until the vegetables are tender.

Step 3

In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup and chicken broth.

Step 4

Then stir in the diced tomatoes with green chiles, chili powder, garlic powder and sautéed onions and peppers and cooked shredded chicken until well combined.

Step 5

Cut the tortillas in half and spread half of them along the bottom of the baking dish.

Step 6

Spread half of the chicken mixture on top of the tortillas and top with half of the shredded cheese.

Step 7

Then repeat the layers 1 more time in the pan: tortillas, chicken mixture and shredded cheese.

Step 8

Bake for 25-30 minutes until the mixture is heated through and the casserole is bubbly.

Step 9

Remove from the oven.  Let the casserole sit for 5 minutes and then it’s ready to serve and enjoy!