King Ranch Chicken Casserole

Tried this recipe from the Let's Dish blog. It was pretty good, my kids found it a little too spicy for their liking so I'm thinking of tweaking it in the future.

KING RANCH CHICKEN CASSEROLE
Credit: Let's Dish

Ingredients
2 pounds boneless, skinless chicken breast halves
2 tablespoons olive or vegetable oil
2 tablespoons butter
1 small onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 garlic clove, minced
1 cup chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups grated Cheddar cheese
8 (8-inch) flour tortillas, cut into 1/2-inch strips

Directions
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Cook chicken breasts until browned and cooked through. Remove from pan and shred into bite size pieces. Melt butter in same skillet over medium heat. Add onion, and sauté until tender. Add bell peppers and garlic, and sauté 3 to 4 minutes more. Stir in chicken broth, both soups, diced tomatoes and green chilis, salt and spices.

Cook, stirring occasionally, for about 5 minutes. Lightly grease a 9x13 inch baking dish. Spread about 1/4 cup of the chicken mixture in the bottom of the pan to coat. Layer with half of the tortilla strips. Top with half of the chicken mixture and 1 cup of cheese. Repeat once. Cover and bake at 350° for about 40 minutes. Uncover and bake for and additional 5-10 minutes. Let stand 10 minutes before serving.