My Southwest One-Pan Chicken Casserole

• 2 Tbsps. unsalted butter
• 1 lb. chicken meat pieces
• 1 green bell peppers, seeded and chopped
• 1 medium onions, chopped
• 2-1/3 cups Rotel diced tomatoes, undrained
• 1-1/3 cups condensed cream of mushroom soup
• 1-1/3 cups condensed cream of chicken soup
• 12 small corn tortillas, cut into quarters
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese

Preheat oven to temperature 325°F. Melt butter in a flameproof 9x13 inch casserole over medium high heat. Sauté chicken 3-4 minutes, stirring frequently until just cooked throughout. Transfer to a bowl and set aside. Sauté bell pepper and onion in same casserole 2-3 minutes, stirring constantly, until vegetables are almost tender. Transfer to bowl with chicken. Stir next 3 ingredients into chicken mixture. Place 1/3 of tortilla quarters in bottom of casserole dish. Top with 1/3 of chicken mixture. Sprinkle evenly with 1/3 cup jack cheese. Repeat layers twice. Cover with foil and bake 35 minutes. Sprinkle with Cheddar cheese. Bake uncovered another 5 minutes, or until cheese melts. Let stand 5 minutes before serving.