Cheesy Chicken Enchilada Bake

Directions

1. Heat the oven to 375 degrees.
2. In a 2-quart saucepan heat the whipping cream just to a boil. Remove from the heat; stir in the Pepper Jack cheese, cumin, and chili powder until the cheese melts
3. Gradually add the sour cream to the mixture. Stir in the chicken and set aside.
4. In a medium nonstick skillet combine 2 tablespoons of vegetable oil, the red bell pepper, onion, and garlic. Cook and stir over medium heat for 4 to 5 minutes or until vegetables are softened.
5. Add the diced tomatoes and chilies, and lime juice; mix well. Cook for 1 additional minute. Remove from the heat and set aside.
6. In the bottom of a greased 13 x 9-inch baking pan place 1 cup of the tomato sauce.
7. Begin layers: layer five torn corn tortillas on the tomato sauce, then layer ½ the chicken mixture, 1 cup green salsa, 1 cup shredded Cheddar cheese, the remaining five torn corn tortillas, last ½ of chicken, remaining tomato sauce, then top with last ½ cup shredded Cheddar cheese. Cover and bake for 30 to 35 minutes or until heated through and the cheese is melted.
8. Garnish with additional sour cream, if desired.