Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat.Add onion, bell peppers, and jalapeno and cook 5 minutes.
Add garlic and cook 1 more minute.
In a large bowl, combine chicken, condensed chicken soup, chicken broth, Rotel tomatoes, sour cream , cumin, chipotle chili powder, dried oregano, and onion/pepper mixture.Season to taste with salt and pepper.
Lightly grease a 9x13-inch pan. Cover the bottom with half the tortilla pieces.
Spread half the chicken mxture on top of the tortillas.
Sprinkle half the cheese on top.
Place in oven for 30 minutes. Sprinkle with green onions (optional).