Preheat oven to 350 degrees...

• In a skillet heat olive oil and butter over medium heat. 
• Cook onion about 5 minutes until they become soft and translucent. 
• Add diced bell pepper and garlic and cook approx 2 more minutes until they soften. 
• Add both the cans of soup, 1/2 cup of chicken stock, the shredded chicken, chili powder, cumin, pepper, cayenne and salt. 
• Stir to combine and heat through. Remove from heat.
• In a 9x13 baking dish pour the remaining 1/2 cup chicken stock. 
• Tear 4 tortillas in half and arrange them evenly on the chicken stock in the pan. 
• Spread 1/3 of the chicken mixture over the tortillas. 
• Repeat this process 2 more times using all the mixture and all 12 tortillas.
• Sprinkle the cheese on top and cover tightly with aluminum foil.
• Bake casserole for 40 minutes. Let sit for 10 minutes before serving,