Servings: 6

3 teaspoons extra virgin olive oil 3 teaspoons extra virgin olive oil
1 cup chopped sweet yellow onion 1 cup chopped sweet yellow onion
1 chopped bell pepper any color, I used a red bell pepper 1 chopped bell pepper any color, I used a red bell pepper
10.5 ounces can of cream of chicken soup undiluted 10.5 ounces can of cream of chicken soup undiluted
10.5 ounces can of cream of mushroom soup undiluted 10.5 ounces can of cream of mushroom soup undiluted
10 ounces can of mild Rotel undrained 10 ounces can of mild Rotel undrained
3 cups shredded cooked boneless, skinless chicken breast 3 cups shredded cooked boneless, skinless chicken breast
2 tablespoons chopped cilantro optional 2 tablespoons chopped cilantro optional
12 soft taco-size corn tortillas quartered 12 soft taco-size corn tortillas quartered
4 cups freshly shredded Colby and Monterey jack cheese divided into 1½ and 2½ 4 cups freshly shredded Colby and Monterey jack cheese divided into 1½ and 2½

Preheat the oven to 375°F.
Add the olive oil, chopped onion, and chopped bell pepper to a 4 to 5-quart Dutch oven over medium-high heat.
Sauté for 5 to 7 minutes or until the onions and bell peppers are softened. Remove from the heat.
Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
Stir in the shredded chicken and chopped cilantro.
Lightly spray a 9×13 baking dish with nonstick cooking spray.
Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
Spoon half of the chicken mixture over the bottom layer of corn tortillas.
Sprinkle 1½ cups of the shredded cheese over the chicken layer.
Layer the remaining corn tortillas over the cheese layer.
Spread the remaining chicken mixture over the corn tortillas.
Sprinkle the remaining shredded cheese over the chicken mixture.
Bake uncovered for 30 minutes. Serve while hot.