King ranch casserole

There won't be any pictures for this one, as I forgot to take my camera with me. But next time I make it, I will be sure to post some pics...and I assure you, there will be a next time.

update: figures added thanks to Jing!

Ingredients
8 medium corn tortillas
3 chicken breast halves
1 onion diced
1 yellow pepper diced
1 red pepper diced
1 orange or green pepper diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 can beef broth
1 can diced tomatoes with jalapeno
2 tbsp sour cream
2 tsp cumin
1 tsp cayenne pepper
1 tsp paprika
0.5 tsp oregano
8 oz shredded cheese
1 tbsp vegetable oil

Preparation
Saute the onion and peppers for a few minutes, just to take off the edge. Pour into a bowl.

To this bowl add the soups, tomatoes, and broth, the sour cream and the spices. Mix well.

Roast the chicken, or cook it in salty water. Cool and chop into pieces.

Preheat the oven to 350F. Cut the tortillas in quarters.

Take a 9x13 inch casserole dish, or two smaller dishes. Put down a little bit of sauce on the bottom, then sprinkle on half of the chicken and a third of the cheese. Layer on the first layer of tortillas.

Cover the tortillas with half of the sauce, spread on the remaining chicken, and half of the remaining cheese, cover with tortillas again. Spread on the remaining sauce and cover it everywhere, then sprinkle on the remaining cheese. Bake for 40 minutes, or until bubbly. Broil the top if necessary.

You can of course increase the number of layers in this.

Serve!