Cheesy Mexican Chicken Bake

• 1 cup chopped onion
• 34 cup chopped green bell pepper
• 1 -2 garlic clove, minced
• 1 tablespoon butter
• 14 teaspoon chili powder
• 13 teaspoon cumin
• 14 ounces chicken broth
• 10 34 ounces cream of mushroom soup
• 14 12 ounces diced tomatoes and green chilies
• 12 teaspoon salt
• 12 teaspoon black pepper
• 11 ounces 6-inch corn tortillas, torn
• 4 cups shredded jalapeno jack cheese
• 1 12 lbs boneless skinless chicken breasts, cooked and shredded

1. Preheat oven to 350 degrees.
2. In a small skillet over medium heat cook onion and bell pepper in butter until tender.
3. Add garlic clove(s) and cook for an additional 2 minutes.
4. Add chili powder and cumin and stir to combine.
5. Remove from heat and set aside.
6. In a blender container combine chicken broth, mushroom soup, undrained tomatoes and 1 tablespoon of the cooked vegetable mixture.
7. Cover and blend on low speed until smooth.
8. In 3-quart rectangular baking dish, layer half of soup mixture, half of torn tortillas, half of chicken, half of remaining cooked vegetable mixture, and half of cheese.
9. Repeat layers.
10. Bake, uncovered, about 45 minutes or until heated through and lightly browned.
11. Let stand 5-10 minutes before serving.

onion, green bell pepper, garlic, butter, chili powder, cumin, chicken broth, cream of mushroom soup, tomatoes, salt, black pepper, corn tortillas, jack cheese, chicken breasts

Taken from www.food.com/recipe/cheesy-mexican-chicken-bake-351442 (may not work)