Coat a 9 x 13 baking dish with cooking spray, set aside. Preheat an oven to 350 F.
Nonstick cooking spray
Heat the vegetable oil in a large skillet over medium high heat. Once the oil is hot and begins to shimmer, add the onion and bell pepper. Saute until tender, about 7 to 8 minutes.
2 Gablespoons vegetable oil, 1 onion, 1 green bell pepper
Reduce heat to low, then add the chicken, canned soup, Rotel, garlic and onion powder. Stir together and cook until everything is heated through, about 4 minutes. Remove from the heat, then mix in the sour cream and cilantro.
2 to 3 cups cooked shredded chicken, 2 (10.5 ounce) cans condensed cream of chicken soup, 1 (10 ounce) can Rotel diced tomatoes and chilies, 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ cup sour cream, 3 Tablespoons fresh cilantro
In the prepared baking dish, arrange half of the tortillas, followed by half of the chicken mixture. Top with half of the shredded cheese. Repeat with another layer of the tortillas and chicken, ending with the remaining cheese.
12 to 14 corn tortillas, 3 cups shredded Mexican style cheese
Bake for 30 to 35 minutes until heated through and the cheese is completely melted. Let rest for 5 minutes before serving.