1Season chicken breasts with Weber's Kickin' Chicken and pepper. Saute chicken breasts in evoo/butter for 3-4 minutes each side. Remove to plate. When cool, shred.
2Add to the evoo/butter the diced red bell pepper and onions. Cook to tender about 5 minutes.
3Add soups, tomatoes, chicken and sour cream. Blend together thoroughly. Remove from heat.
NOTE: Can add extra green chile if you like more heat.
4Liberally spray a large baking dish with non-stick spray. Tear 6 corn tortillas into bite sized pieces to cover the bottom. Top with 1/3 of the chicken mixture, top with a layer of cheese. Repeat this process 2 more times ending with a good amount of cheese.
5Bake at 325 for 45 minutes until bubbly.
6If you really want to kick it up a notch...top the final layer with Chipotle Lime Tortilla Panko Crumbs or crushed Lime Tortilla chips.