Start by heating your oven to 350°F (175°C). Lightly grease your large baking dish with butter or cooking spray. This prevents the tortillas from sticking to the bottom during baking.

In a large bowl, mix the two soups together. Add the chicken broth, chili powder, and cumin. Whisk everything until the mixture is smooth and well combined.

Stir in the diced onions and bell peppers. Pour in the can of Ro-Tel with its juices. This adds moisture and a wonderful zesty flavor to the base sauce.

Fold your shredded cooked chicken into the soup mixture. Ensure every piece of chicken is coated in the creamy sauce. Season with a little salt and pepper here.

Place half of the cut corn tortillas in the bottom of the dish. They don't have to be perfect. Just make sure they cover the surface evenly.

Pour half of the chicken and sauce mixture over the tortillas. Use a spatula to spread it to the edges. This creates a sturdy base for your casserole.

Sprinkle one cup of shredded cheddar cheese over the sauce. The cheese will melt and act like glue between the layers. It adds a delicious richness.

Add the remaining tortilla pieces on top of the cheese. Pour the rest of the chicken mixture over them. Top it all off with the final cup of cheese.

Cover the dish with aluminum foil. Bake for about 30 minutes. This helps the vegetables soften without burning the cheese on top.

Remove the foil and bake for 15 more minutes. The cheese should be bubbly and slightly golden. Let it rest for 10 minutes before serving.