1Saute chopped onions, pepper and garlic until tender in a large skillet. Do not over cook.
2Add chicken broth, cream of chicken soup and cream of mushroom soup.
Next, add the cumin, chili powder and oregano. Mix it all together and simmer until it is throughly heated.
3Prepare a 13x9 baking dish with PAM spray.
4Place half of the tortilla strips in the bottom of the baking dish, use half of the chicken for the next layer, then half of the sauce for the next, then half of the cheese for the next. Repeat with the remainder of the ingredients.
Bake the casserole covered with foil for 50 minutes at 350 degrees. Remove the foil and bake for another 10 minutes.
I like to let my casseroles rest for about 15 minutes so they get firm before serving.