Ingredients:

2 cups cooked, shredded chicken
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, thinly sliced
1 cup cheddar cheese, shredded
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
6 flour tortillas

Directions:

Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add bell peppers and onion, sautéing until they are tender.
Stir in the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for another 2-3 minutes until everything is well combined.
Grease a baking dish and layer two tortillas on the bottom. Spread half of the chicken and vegetable mixture over the tortillas, then sprinkle with one-third of the cheese. Repeat the layers and top with the remaining tortillas and cheese.
Bake for 20-25 minutes or until the cheese is bubbly and slightly golden.
Serve hot, optionally garnished with sour cream, diced tomatoes, and cilantro.