Preheat the oven to 375°F. Spray a 13 x 9-inch baking dish with cooking spray and set aside.

Over medium-high heat, sauté the onion and bell pepper in a large skillet for about 5 minutes, or until tender. Set aside.

In a large bowl, combine the chicken, condensed cream soups, tomatoes, and the sautéed bell pepper and onion mixture.

In an even layer on the bottom of the prepared baking dish, arrange half of the tortillas. It’s okay if the tortillas slightly overlap.

Spread half of the chicken mixture in a layer over the tortillas. Sprinkle with half of the cheese.

Repeat this process until all the ingredients are included, finishing with the remaining cheese on top.

Bake uncovered in the preheated oven for 25-30 minutes until bubbly and heated through.

Serve with sour cream and diced avocado.