Left Over Chicken Casserole

1 chicken
1 sprig coriander
1 jalapeño, cut in half
1/2 tablespoon salt
1 teaspoon black peppercorns

Or
1 cooked chicken , shredded
1/4 cup chicken stock

For the casserole:
1 tablespoon vegetable oil
1 medium onion, diced
1 red bell pepper, diced
5 jalapeños, seeded and stemmed, diced
4 cloves garlic, minced
1 can tomatoes
1/2 cup chopped coriander, plus more for garnishing
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt
6 tortillas
2 cups shredded mozzarella
2 cups shredded cheddar
Salsa, sour cream and guacamole, for serving

Place the chicken in a large pot and cover with 1-inch of water. Add to the pot the coriander, jalapeño, salt and peppercorns. Bring the pot to a boil and then turn the heat down to low. Simmer uncovered for 45 minutes. Remove the chicken with tongs from the water and when cool enough to handle, remove the skin and shred the chicken. Toss the chicken with 1/4 cup of the cooking stock (reserving the rest of the stock for another use, you can freeze it in an ice cube tray, instant homemade chicken stock whenever you need it), then taste and add salt if needed.

Alternatively, if you want to skip making the chicken you can shred an already cooked  chicken and toss with 1/4 cup of chicken stock.

Preheat the oven to 180c and lightly grease a 9x13 baking dish.

In a large, deep skillet or Dutch oven, heat the oil on medium-low heat. Add the onions, pepper and jalapeños and while occasionally stirring cook until soft, about 10 minutes. Add the garlic and cook for 30 more seconds. Add to the skillet the shredded chicken with broth, tomatoes, chili powder, cumin and thyme, and stir until well combined. Turn off the heat, taste and adjust seasonings. Add salt to taste.

To assemble the casserole, line half of the tortillas along the bottom of the baking dish. Evenly spread on top half of the chicken mixture, half of the mozzarella and half of the cheddar cheese. Repeat the layering with the tortillas and chicken, then topping with the rest of the cheese.

Bake uncovered for 20-30 minutes or until brown and bubbling. Garnish with chopped coriander and serve warm with salsa, sour cream, and guacamole.