Preheat your oven to 200C℃ (390℉).
In a nonstick pan or skillet, pan-fry the chopped red onion and the red and yellow capsicum/bell peppers until the onion becomes transparent.
Add the cubed or sliced chicken thigh fillets to the pan.
Pour the condensed tomato soup or enchilada sauce over the chicken.
After the chicken is tender, stir in the canned corn kernels, vegetable stock powder, ground cumin, minced garlic, and sweet paprika.
Now it’s time to assemble your enchilada bake.
Sprinkle one-third of the grated Mozzarella cheese over the chicken mixture.
Take 5 halves of the flour tortillas and place them over the cheese.
Repeat the layering process with the remaining chicken/sauce mixture.
With your bake layered up, change the oven settings to grill/broil on medium heat and place the dish into the oven.
Once done, remove the dish from the oven and allow it to cool slightly before serving.
Serve warm, garnished with finely chopped shallots/green onions and fresh cilantro/coriander.
