Preheat oven to 425°F.

Spread corn tortillas on 2 baking sheets. Brush both sides lightly with canola oil. Bake for 12-14 minutes, or until tortillas are crispy. Let cool and then break into 1-2” pieces.

Reduce oven temperature to 350°F. Spray a 9”x13” baking dish with cooking spray and then spread half of tortillas in bottom of dish; set dish and remaining tortillas aside.

Using a large skillet, add the olive oil and place over medium-high heat. Once hot, add the garlic, onions and pepper. Saute for 6-7 minutes, stirring often, or until onions begin to soften.

Transfer into a large bowl and add cumin, chili powder, diced tomatoes, canned chicken, corn, black beans, chicken stock and sour cream. Stir until well combined.

Add half of cilantro, cheddar cheese and half of pepperjack cheese. Stir until well combined.

Spread mixture into baking dish on top of tortillas.

Top with remaining pepperjack cheese and reserved tortillas.

Bake uncovered for 25-30 minutes.

Let cool for 5 minutes and then top with remaining cilantro before serving.