2 pounds skinless, boneless chicken breast, cut into 1/2 inch cubes
3 flour tortillas
1 teaspoon paprika powder
150/200 cups water
2 teaspoons salt
1 teaspoon cayenne pepper
1 1/4 teaspoons ground cumin
4 teaspoons chili powder
2 teaspoons chili seasoning
1 (14.5 ounce) can complete jar of green beans, drained and rinsed
3 cups shredded Cheddar cheese, cubed
1 cup shredded Monterey Jack cheese
Preheat oven to 400 degrees F (200 degrees C.)
To loaf: Butterscotch cooking spray
To bake: Butter or margarine combine tortillas, paprika seeds, water, salt, pepper, and cumin and milk 1 1/2 cups at once. In a small saucepan bring 3 cups liquid to a boil. Add egg, zucchini, and cayenne pepper; boil, stirring constantly, until mixture is reduced by a third. Add salt and cayenne, some at a time, to achieve desired thickening. Cook until thickened.
On a lightly floured surface, divide 1/2 of tortilla mixture into two separate bowls. Sprinkle one on each tortilla; layer one or more layers of 1/4-inch butter on top of each tortilla. Place uncovered in a shallow baking pan. Add saucepan hot liquids; stir. Pour over prepared baking pan.
Bake in preheated oven for 45 minutes, until lightly browned.
To serve: Freeze chicken, reserving, 2 nd, 7 cups chicken broth; pour over baked chicken while still hot. Serve hot or cold.