Adjust oven rack to upper-middle position and heat broiler. Arrange corn tortillas directly on oven rack. Broil until spotty brown, 1-2 mins per side. Transfer to plate and repeat with flour tortillas.
Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tbsp oil in large skillet over medium-high heat until just smoking. Cook chicken until well browned and cooked through, about 5 mins per side. Transfer to cutting board. Let rest 5 mins and shred; reserve.
Heat remaining oil in now empty skillet over medium heat until shimmering. Cook onion until softened, about 5 mins. Add garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Stir in tomato paste. Reserve 1 cup tomato sauce. Simmer remaining tomato sauce over medium-low heat, stirring occasionally, until thickened, 8-10 mins. Transfer to medium bowl and stir in chicken, 1 cup cheese, cilantro, and jalapenos.
Line slow cooker insert with foil according to photo below. Place 3 flour tortillas in bottom of slow cooker insert. Layer with 2 corn tortillas, one-third of chicken mixture, and 2 more corn tortillas. Repeat twice, ending with chicken mixture layer and reserving last 2 corn tortillas. Sprinkle with 1/2 cup cheese, cover, and cook on low heat for 3-4 hours. Tear reserved corn tortillas into small pieces. Remove lid and top casserole with tortilla pieces and remaining cheese. Replace lid and let cheese melt, about 10 mins. Serve with reserved sauce.
Originally Submitted
9/1/2010
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