Cooking Instructions:

• Step 1: Preheat the oven to 350°F (175°C) to ensure even cooking.
• Step 2: In a large skillet over medium heat, add a splash of oil and sauté the chopped red onion until translucent. Add the sliced red and yellow capsicum and cook until softened, about 5-7 minutes.
• Step 3: Add the cubed chicken thigh fillets to the skillet. Sprinkle in the vegetable stock powder, ground cumin, minced garlic, sweet paprika, and a pinch of salt. Cook until browned and cooked through, approximately 8-10 minutes.
• Step 4: Stir in the drained corn kernels and the can of condensed tomato soup or enchilada sauce. Mix well and let it simmer for a couple of minutes.
• Step 5: In a baking dish, lay out half of the flour tortillas. Spoon half of the chicken and corn mixture over the tortillas, followed by a cup of grated mozzarella cheese. Repeat the layers with the remaining tortillas, chicken mixture, and top with the remaining cheese.
• Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
• Step 7: Let the dish cool for a few minutes. Garnish with finely chopped shallots and fresh cilantro before serving.