Preheat oven to 350 degrees Fahrenheit.

In a bowl, combine salsa and sour cream.

Set aside half of the salsa and sour cream mixture.

In a separate bowl, mix the remaining salsa mixture with half of the chopped red bell pepper and the finely chopped cooked chicken.

Place two flour tortillas on an ungreased cookie sheet.

Spread the chicken mixture evenly over the tortillas.

Spread two more tortillas with guacamole.

Stack the guacamole-covered tortillas on top of the chicken-covered tortillas.

Top the stack with the reserved salsa mixture, another tortilla, the remaining bell pepper, and shredded cheddar or Monterey Jack cheese.

Bake in the preheated oven for approximately 15 minutes, or until the cheese is melted and the filling is thoroughly heated.

Remove from the oven and let cool slightly.

Carefully cut the stack into 8 wedges.