Pre-heat oven to 350 and cook chicken til the liquid runs clear, then shred(2 1\2 cups is about 4 chicken breast)

While the chicken is cooking. Melt 2 Tbsp butter in a skillet, saute the chopped onion and green bell pepper till tender.

Combine the shredded chicken, onion, bell pepper, jalapeno and green chili pepper in a medium bowl; set aside.

In the same skillet melt the other 3 Tbsp of butter. Blend in the Flour, cumin and salt. Stir in the chicken broth all at once. Cook and stir until thickened and bubbly, remove from heat. Stir in the sour cream and a 1/2 cup cheese. Mix well.

Mix 1/2 cup of sauce into the chicken mixture.

This part gets a little messy. Using a 9x9 casserole dish(can use a 8x8 also or something close to it). While the sauce is still warm but not hot, use your hands and Take a corn tortilla and dip both sides of it into the sauce mix then add a big spoon full of the chicken mixture, roll, place face down in the casserole dish, then repeat till mixture is gone or till the casserole dish is full. Should be about 2 layers. This part is alot easier if one person holds and rolls the sauce covered corn tortilla and another puts the mixture on it.

Sprinkle the remaining cheese on top.

Place the casserole dish on a cookie sheet to prevent it bubbling over into the oven.

Bake at 350°F for 25-30 minutes till cheese looks nice and golden brown an bubbly. Let cool for about 10 minutes. Enjoy :)