°1 1/2 pounds boneless skinless chicken breast (or thigh)
°3 to 4 cups low-sodium chicken broth, homemade or store bought
°1 1/2 teaspoons chili powder
°1 teaspoon ground cumin
°1/4 tsp cayenne pepper
°2-3 teaspoons hot chili sauce (see note)
°1 teaspoon grated zest and 1 teaspoon fresh juice from a lime
°salt & freshly black pepper
°3 tsp unsalted butter
°2 onions, finely (about 1 1/4 cups)
°2 red, orange or yellow bell peppers, finely chopped (about 2 1/2 cups)
°2 jalapenos, finely chopped
°3 medium garlic cloves, minced (about 1 tbsp)
°2 tsp flour
°1 can 14 oz diced tomatoes, drained, juice reserved
°3/4 cup light sour cream
°1 c cilantro leaves, chop, divided
°8 to 12 corn tortillas (see note)
°10 ounces Monterey Jack or Colby cheese, grated
Set the oven rack to the middle position and preheat the oven to 375°C. Grease a 13 x 9 inch baking dish. Cut the chicken breasts in half so that the pieces are approximately the same thickness.
In a medium saucepan over medium heat, bring 3 cups of chicken broth to a boil. Add the chicken, adding more broth if needed so the chicken is just covered in liquid. Simmer to chicken is just cook through, 5 to 8 min. Transfer the chicken to the plate, strain and reserve 1 1/2 cups of broth.
When the chicken is cool enough to handle, tear it into small pieces. Place in a bowl and add the chili powder, cumin, cayenne pepper, chili sauce, lime zest, lime juice, 1/4 cup reserved chicken broth and 1/2 teaspoon of salt. Mix until smooth and set aside.
In a large skillet or Dutch oven, heat butter over medium heat to melt. Add onions, peppers, jalapeño peppers and 1/2 teaspoon salt. Cook, stirring, until vegetables have softened and are starting to turn golden, 10 to 15 minutes. Adding garlic & cooking to fragrant, about 1 min.
Sprinkle flour over the vegetables and cook, stirring, for one minute. Stir in the drained tomatoes, then stir in the remaining 1 1/4 cups of chicken broth, scraping up any browned bits from the bottom of the pan. Cook until boiling and thickened, about 1 minute.
Removing from heat & stirring in sour cream, chicken & 1/2 c cilantro leaves.
Pour the reserved tomato juice (up to 1/2 cup) into the bottom of the pan, spreading it to evenly coat. Place 3 to 4 tortillas in a single layer in the skillet. Spread 1/3 of the chicken mixture over the tortillas. Sprinkle 1/3 cheese on top.
Spread another 3 to 4 tortillas over the cheese. Spread 1/2 chicken and 1/2 cheese mixture on top. Topping with tortillas, rest chicken mix and rest cheese. Bake until pan is heated through, bubbly and golden brown, about 30 minutes. Leave to cool for 10 minutes before sprinkling with the remaining cilantro and serving.