Baked Mexican Chicken

1/4 C butter
1 onion, chopped
1 bell pepper, chopped
1 (10oz) can cream of mushroom soup
1 (14.5oz) can tomatoes with green chiles
2 C chopped cooked chicken
10 (6") corn tortillas
2 C shredded Monterey Jack cheese
1 C sour cream
1 Tbsp milk
1 small jalapeno, chopped
1/4 C chopped fresh parsley

Preheat oven to 325. Melt butter in large skillet; add onion and pepper. Cook until tender, about 5 minutes. Stir in soup, undrained tomatoes and chicken. Tear tortillas into bite-size pieces. Spray large casserole dish with cooking spray. Layer tortillas, soup mixture and Monterey Jack cheese in casserole. Mix sour cream, milk and jalapeno in small bowl. Spread over top of casserole. Bake until bubbly, about 40 minutes. Sprinkle with parsley. Serve immediately.