Preparation

• Finely dice the onion into ¼ inch pieces and set aside. In a small bowl, whisk together the chicken broth, chili powder, tomato paste, garlic powder, a pinch of salt, and cayenne pepper until the tomato paste is fully incorporated and the mixture is smooth. Squeeze the lime juice into the bowl and stir to combine.
• Heat a large skillet over medium-high heat and add the ground chicken. Break it into small, even crumbles as it cooks, stirring frequently. Add the diced onion and cook for another 1-2 minutes until the onion begins to soften slightly.
• Pour in the prepared sauce mixture and stir well to coat all the chicken. Reduce heat to medium and simmer for 4-5 minutes.
• While the chicken finishes cooking, grate the cheddar cheese. Heat a separate skillet or griddle over medium-high heat. Place one flour tortilla on the hot surface and let it warm for 15-20 seconds.
• Layer on ½ cup of the grated cheese, then 1 cup of the seasoned crack chicken mixture, then another ½ cup of cheese. Top with a second tortilla and press gently. Cook for 4-7 minutes until golden brown.
• Transfer to a cutting board and let it rest for 2 minutes. Slice diagonally into quarters or triangles and serve immediately. Repeat with remaining tortillas and filling.