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Set oven to 350°F and grease a 9×13-inch dish.
In a bowl, mix enchilada sauce, broth, sour cream, green chiles, and taco seasoning.
Add chicken, beans, rice, corn, and bell pepper to the bowl and mix.
Place two tortillas on the bottom of the baking dish.
Spread half of the chicken mixture over the tortillas.
Add half of both cheeses over the filling.
Add two more tortillas, the remaining filling, and top with the rest of the cheese.
Cover with foil and bake for 20 minutes or until melted and heated through.
Let rest for 5 minutes. Top with chopped cilantro before serving.