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Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon ½ cup of the tomato sauce into the bottom of the prepared dish. Arrange ⅓ of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and ½ cup cheese.
Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and ½ cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about ⅓ cup). Sprinkle with the remaining ½ cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.