Marinate 3 chicken breasts in lime juice and a tiny pinch of cumin for a few hours, dice and cook in a pan with a tiny bit of olive oil on the stove until no longer pink in the center, adding more lime juice to keep moist.
In another small pan, saute 1/2 small sweet onion, diced in a bit of bacon fat until it's softened and just starting to turn golden. Remove from heat.
If using pre cooked or a deli chicken In a small bowl take 3 cups leftover cold shredded or cubed roast chicken, toss with a tablespoon or two of lime juice to moisten. Let sit at room temperature for a few minutes while you do the rest.
1 can (10 3/4 ounces) HOTR Cream of Cluck Soup (on my recipe sidebar or use the store bought kind)
3/4 cup medium heat salsa with jalapeno
3/4 cup sour cream
1 teaspoon Scoville Brothers Singing Smoke Hot sauce (or your favorite medium heat/smokey hot sauce)
tiny pinch of red pepper (about 4 to 5 flakes)
2 and 3/4 teapoons Penzey's Chili 9000 chili powder (this stuff is the best) or two teaspoons chili powder and one teaspoon of cumin
a couple of pinches of oregano
2 cups Rotel tomatoes with green chili, with any liquid drained off
Add cooled chicken and onion to soup mixture.
Tear or cut into 1 inch pieces:
12 corn tortillas (6-inch)
1 and 1/4 cup shredded Cheddar/Colby Jack cheese
Place half the tortillas in a 2 quart casserole dish that has been sprayed with cooking spray or VERY lightly greased. Stir chicken into soup mixture. Top the tortillas in the casserole with half of the soup/chicken mixture. Sprinkle with 1/4 of the cheese. Repeat layers, sprinkle with remaining cheese. Bake covered at 350F. for 35-40 minutes, until hot and bubbly.
Top with additional sour cream and a sprinkling of fresh cheese if you like. Serve with veggies and cornbread. Serves six hungry people.