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You need to prepare chicken.
You need to prepare olive oil.
You need chicken breasts, with rib meat.
Prepare kosher salt.
Use cracked pepper.
Provide smoked cumin powder.
Provide chili powder.
Prepare poultry seasoning.
Use garlic powder.
You need Juice of 1 lime.
You need to prepare veggies.
Provide yellow onion, finely diced.
You need to prepare red bell pepper, finely diced.
Provide yellow pepper, finely diced.
Use jalapeno, finely diced.
Provide sauce.
Provide can of diced tomato with green chiles.
Provide can of cream of mushroom soup.
You need to prepare can of cream of chicken soup.
You need chicken broth.
Provide chili powder.
Provide smoked cumin.
Provide salt.
You need to prepare pepper.
Prepare other.
Prepare ea. Shredded cheddar, Monterey Jack, and queso fresco.
Prepare corn tortillas, cut or ripped into 2" pieces.

SEE CHICKEN SECTION Cut chicken breasts into 2" pieces and place in a large bowl. Drizzle with olive oil. Seasoning with seasonings and lime juice. Toss to coat. Refrigerate for at least 30 minutes. Preheat oven to 350..
In a 9× 13 covered casserole dish cook chicken pieces approximately 30 minutes until cooked through but not dry..
While chicken is cooking, dice VEGGIES ingredients and toss to combine. In a separate bowl combine SAUCE ingredients. In a third bowl, toss cheese together. Cut or tear tortillas into uniformly sized bite-sized pieces.
Remove chicken from dish, set aside. Drain any juices from dish. Apply a light coat of olive oil to dish. Preheat oven again to 350.
Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the sauce mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the sauce mixture..
Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
Cool 10 minutes before serving..

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