Ingredients:

1 tablespoon vegetable oil

1 white onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1 (10 ounce) can diced tomatoes with green chile peppers

1 cup chicken broth

2 tablespoons sour cream

2 teaspoons ground cumin

1 teaspoon light chile powder

½ teaspoon dried oregano

¼ teaspoon chipotle chile powder

1 cooked chicken, torn into shreds or cut into chunks

8 ounces shredded Cheddar cheese

1 large bag corn tortilla chips

2 green onions chopped green tops only

paprika

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.

3. Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.

4. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, tortilla chips, the reserved 1/2 cup sauce, and remaining 1/3 cheese.

5. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

6. Sprinkle the top with the green onions and paprika.

Bon Appetit!