Preheat the oven to 350 degrees and spray a 9”x13” casserole dish with non-stick cooking spray.

In a medium sized mixing bowl, add the two cans of cream of chicken soup, the sour cream, and chicken stock. Whisk or stir together until combined, and reserve ½ cup separately. Set both aside.

In a 10-12 inch non stick skillet add the oil over medium heat and saute the peppers and onion for about 5-7 minutes stirring frequently. Add the can of Rotel tomatoes, then add the chili powder, cumin, garlic powder, salt, and black pepper. Stir to combine and continue to cook for 3 minutes.

Reduce the heat to low and add the sauce (minus the reserved ½ cup). Stir in then turn off the heat and add the shredded chicken. Mix completely and set aside.

Spread the reserved ½ cup of sauce onto the bottom of the prepared casserole dish. Place the tortilla halves down and across making the first layer, and then spread ⅓ of the chicken mixture, then top with 1 cup of the shredded cheese.

Repeat the layers two more times and top with the remaining cheese.

Bake at 350 degrees F uncovered for 30 to 40 minutes until hot and the cheese is melted and starting to brown lightly.

Let stand for about 10 minutes before serving. Garnish with fresh chopped cilantro