1-First, heat 1 tablespoon of canola or vegetable oil in a pan over medium heat. Sauté the chopped onion, red bell pepper, yellow bell pepper, and jalapeño until they turn tender and golden, which takes about 5-7 minutes. Add the chili powder, ground cumin, kosher salt, and black pepper, stirring to release those aromatic spices.

2-Next, stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth. Let this mixture simmer for a few minutes to blend the flavors, then fold in the shredded chicken from the roasted bird. Reserve about a half-cup of this sauce for later use.

3-Preheat your oven to 375°F and grease a baking dish with a bit of oil. Spread the reserved sauce on the bottom of the dish. Start layering: add a layer of torn corn tortillas, followed by the chicken mixture, and then sprinkle on some of the sharp cheddar and Monterey Jack cheeses. Repeat this once more for a hearty build-up.

4-Cover the dish with foil and bake for 30 minutes. Then, uncover and bake for another 15 to 20 minutes until it’s bubbly and golden on top. Let it rest for 5 minutes before serving to help the layers set. This method ensures the flavors meld beautifully, thanks to the torn tortillas absorbing the creamy sauce.