Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over high heat. Add onion and bell peppers; sauté until they begin to soften, about 2 minutes. Transfer to a large bowl.
Stir mushroom and chicken condensed soups, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder into onion mixture until sauce is well combined.
Reserve 1/2 cup sauce and 1/2 cup Cheddar cheese for topping. Spread a few tablespoons of the remaining sauce into a 9x13-inch baking dish. Top with 1/2 of the chicken, 1/2 of the remaining sauce, 1/2 of the remaining Cheddar cheese, and 1/2 of the tortillas.
Top tortillas with the remaining chicken, remaining sauce, remaining Cheddar cheese, and remaining tortillas. Spread the reserved 1/2 cup sauce over the tortillas and sprinkle with the reserved 1/2 cup Cheddar cheese.
Bake casserole in the preheated oven until bubbling, about 40 minutes.
Turn on the broiler; broil until the top is golden, 2 to 3 minutes more.
Serve hot. Enjoy!
