King Ranch Chicken Casserole

1 Rotisserie Chicken (or boil your own)
2 Tbsp butter
3/4 cup chicken broth
1 medium onion, chopped
1 medium sized green bell pepper, chopped
1 garlic clove, pressed
1 can cream of mushroom
1 can cream of chicken
2 cans rotel, drained
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
3 cups cheddar cheese
12 (6 inch) corn tortillas, cut into 1/2 inch strips

preheat oven to 350
melt butter in large skillet on medium high heat. add onion, and saute 6-7 minutes or until tender. add bell pepper and garlic, and saute 3-4 minutes. stir in 3/4 cup broth, cream of mushroom and cream of chicken and next 4 ingredients. cook stirring occasionally 8 minutes.
shred chicken into bite size pieces. layer half of the chicken on the bottom of a lightly greased 9x13 baking dish. top with half of the soup mixture and 1 cup cheese. cover with half of the corn tortilla strips. repeat layers once. top with remaining 1 cup of cheese.
bake at 350 for 55 minutes or until bubbly. let stand for 10 minutes before serving.