I don’t have any Spanish heritage or any Southwestern US heritage, but I think this spicy chicken casserole will satisfy a craving for Mexican food.
Pre-heat the oven to 350 degrees.
Heat a few tablespoons of olive oil in a pan over medium heat. Dice two whole medium white onions and add them to the pan. As the onions are cooking, stir in a good shake of cayenne, garlic, black pepper, and salt. (Well, a smaller shake of salt.) Cut 1.5 pounds of chicken breasts into pieces about the size of two or three bites and add them to the pan. Cook the whole mixture, stirring periodically, until the chicken pieces are cooked through. (Do not overcook them. What I do is slice open one of the larger pieces when I think the chicken might be done — if the biggest piece is cooked through, then the other pieces should be fine. You can also remove one piece and use a meat thermometer to test it.)
When the chicken is completely cooked, scrape the whole mixture into a 9 x 9 Pyrex dish. Slice 8 ounces of smoked Gouda cheese into thin strips and lay the strips on top of the chicken casserole. Bake (uncovered) for 30 to 45 minutes, until cheese is soft and melted. Enjoy!