Cheesy Mexican Chicken Bake

I'm a big fan of spicy food, and this is a quick recipe I enjoy making when I'm in a hurry. It is a versatile recipe that can be modified to suit your taste -- it can be made spicier by adding some extra hot peppers or cayenne pepper, you could add some black beans to the mixture, and so on. Any leftovers also reheat wonderfully in the microwave the next day.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1  cup  chopped onion
• 3⁄4 cup  chopped green bell pepper
• 1 -2  garlic clove, minced
• 1  tablespoon butter
• 1⁄4 teaspoon chili powder
• 1⁄3 teaspoon cumin
• 14  ounces chicken broth
• 10 3⁄4 ounces  cream of mushroom soup
• 14 1⁄2 ounces  diced tomatoes and green chilies
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 11  ounces 6-inch corn tortillas, torn
• 4  cups  shredded jalapeno jack cheese
• 1 1⁄2 lbs boneless skinless chicken breasts, cooked and shredded

Directions

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