Directions

1. Preheat oven to 350°F. Heat butter in a small skillet over medium heat. Add onion, bell pepper and garlic; cook, stirring, until tender. Stir in chili powder and cumin; remove skillet from heat.
2. In a blender combine broth, mushroom soup, tomatoes and 1 tablespoon of the onion mixture. Cover and blend on low speed until smooth.
3. In a rectangular 3-quart baking dish, layer half the soup mixture, half the torn tortillas, half the chicken, half the remaining onion mixture, and half the cheese. Repeat layers with remaining ingredients.
4. Bake, uncovered, 45 minutes or until heated through and lightly browned. Remove from oven and let stand 5 to 10 minutes before cutting into squares to serve.