Ingredients:
1 cup whipping cream
1 cup shredded Pepper Jack Cheese
2 tsp ground cumin
1 tsp chili powder
1 cup sour cream
4 cups cooked, shredded chicken
2 tbsp vegetable oil
1 cup chopped red bell pepper
1 cup chopped onion
1 tsp minced garlic
1 10oz can diced tomatoes and chilies
1 tbsp freshly squeezed lime juice
10 6 inch soft corn tortillas
1 cup green salsa
1 2.3 cups shredded cheddar cheese
Directions:
(If you haven't done so already, cook and shred chicken). In a 2-quart saucepan heat whipping cream just to boiling. Remove from heat; stir in Pepper Jack cheese, cumin and chili powder until cheese melts. Gradually add sour cream. Sir in shredded chicken; set aside.
In medium non-stick skillet combine 2 tbsp vegetable oil, red pepper, onion and garlic. Cook and stir over medium heat for 4-5 minutes or until vegetables are softened. Add diced tomatoes and chilies, and lime juice; mix well. Cook for 1 additional minuted. Remove from heat; set aside. In bottom of greased 13x0
-inch baking pan place 1 cup of red sauce. Begin layers; layer 5 torn corn tortillas on the red sauce, then layer 1/2 the chicken mixture, 1 cup of green salsa, 1 cup shredded cheddar cheese, the remaining five torn tortillas, last 1/2 of chicken, remaining red sauce, then top 
with last 1/2 cup of cheddar cheese. Cover, bake for 30-35 minutes on 375. Garnish with chopped cilantro and additional sour cream.
