Part 1: Prepare the Filling

Season the chicken: In a bowl, toss the diced chicken breasts with the paprika, chilli powder, chipotle powder, salt, pepper, a splash of olive oil, and a splash of lemon juice.

Sauté the vegetables: Heat a pan over medium heat and add a little olive oil. Fry the sliced onion and diced bell pepper until they begin to soften and lightly brown. Season the vegetables with a small amount of the same spice mixture you used for the chicken.

Cook the chicken: Add the seasoned chicken to the pan with the vegetables and cook for approximately 10 minutes, or until the chicken is no longer pink and is cooked through.

Finish the filling base: Stir in the chopped garlic, chopped fresh chillies, and chopped tomatoes. Add a splash of water, bring the mixture to a simmer, and cook for another 10 minutes. Set the finished filling aside.

Part 2: Make the Cheese Sauce

While the filling is simmering, prepare the cheese sauce.

Make the roux: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the 5 tbsp of flour, cooking the paste (roux) for a couple of minutes to remove the raw flour taste.

Add milk: Gradually pour in the 600ml of milk in small increments, whisking continuously until the mixture is smooth and begins to thicken.

Finish the sauce: Once the sauce has thickened to a creamy consistency, remove the pan from the heat. Stir in 350g of the grated cheese until the sauce is smooth and melted.

Part 3: Assemble and Bake

Preheat and prep: Preheat your oven to 200°C (400°F / Gas Mark 6). Lightly grease your springform cake tin.

Prep tortillas: Cut your tortillas to fit neatly within the base of your springform tin. You may need a sharp knife and a plate as a template.

Layer the 'cake': Begin assembly in the cake tin: Start with a base layer of cheese sauce. Add one cut tortilla. Spread a layer of the chicken and vegetable filling. Spread a layer of the cheese sauce. Repeat the layers (tortilla, filling, sauce) until the tin is full or you run out of ingredients, ensuring you finish with a final generous layer of the cheese sauce on top.

Bake: Place the cake tin in the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbly.

Rest and serve: Remove the cake from the oven and let it rest in the tin for 5–10 minutes before carefully releasing the springform sides and slicing into wedges.