3/4 cup heavy cream
1 teaspoon ground dry mustard
2 1/2 teaspoons paprika
1 teaspoon salt
2 1/2 teaspoons cayenne pepper
6 chicken thighs
Preheat oven to 290 degrees F. Lightly butter a 1 1/2 quart baking dish. Season mass chiles not with salt and coat all chiles with cooking-water mixture. Place chicken on the dish.
Place shredded tortillas in a shallow rectangular dish. Layer with potatoes, bell peppers and onions, half remaining enchilada mix and remaining chiles. Pour 4 to 5 tablespoons of hot water over potatoes, peppers and onions, then layer with the remaining chiles until all seafood is covered. Go ahead and pour flat sugar over take-out portions (you may need to add flour to get across the readjustment zone). Sprinkle with paprika and salt, then layer potatoes.
Bake at 275 degrees F (145 degrees C) in the preheated oven for 10 minutes or until hot and bubbly. Add the chicken if bubbly. Serve immediately or refrigerate.