Instructions

1. Preheat oven to 350F.
2. In medium bowl, mix together the two shredded cheeses.
3. In large bowl, place chicken, chili powder, cumin, garlic powder and cayenne. Toss well and set aside.
4. Melt butter in large skillet and stir in flour. Cook and stir for about 3 minutes, or until lightly browned.
5. Add chopped onion, poblano pepper and yellow pepper; cook and stir just until tender, but not browned.
6. Add drained tomatoes. Cook and stir another 2 minutes.
7. Slowly add chicken broth, continuously stirring.
8. Add cream, stirring until fully incorporated and heated through. Remove and set aside 1/3 cup sauce.
9. Add chicken to skillet. Stir to heat through.
10. Add sour cream, lime zest, cilantro, salt and pepper; mix well and remove from heat.
11. Spray 9 x 13-inch casserole dish with nonstick cooking spray; set aside.
12. Add reserved 1/3 cup of sauce to bottom of prepared baking dish using spatula to spread throughout bottom of pan.
13. Add 1/3 of corn tortillas to bottom of dish, overlapping as needed. Spoon chicken mixture over top. Set aside.
14. Sprinkle 2 cups cheese on top of chicken mixture. Repeat layers two more times, ending with remaining 2 cups cheese.
15. Bake in casserole dish at 350F for 30 to 35 minutes, or until bubbly and lightly browned on top.
16. Allow casserole to rest at least 5 to 10 minutes before serving.
17. Serve with dollop of sour cream and freshly chopped cilantro, as desired.