Ingredients
28ozwhole tomatoes,(1 can), peeled, drained
2chipotle chiles in adobo sauce,or more to taste
1½tbspvegetable oil
1large white onion,thinly sliced
3clovesgarlic,minced
1½cupschicken broth
1dashground cumin,roasted
1dashoregano,dried
salt and ground black pepper,to taste
16oztortilla chips,(1 pkg)
8ozMexican cheese blend,(1 pkg), shredded
5ozcotija cheese,crumbled
1wholechicken,cooked, deboned and shredded
⅔cupgreen onions,chopped, divided
1cupcilantro,chopped, divided
8ozsour cream,(1 carton), divided
Preparation
Preheat the oven to 350 degrees F. Grease a large (10×15-inch) casserole dish.
Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
Heat oil in a large skillet over medium heat. Saute onion in hot oil for 5 to 7 minutes until brown. Add garlic and saute for 1 minute more.
Add pureed tomato-chile sauce and simmer until the mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. If needed, do this in 2 batches.
Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese.
Season chicken with salt and pepper, then sprinkle with ½ of the green onions and ½ of the cilantro. Spoon ¾ of the sour cream evenly over top.
Spread with the remaining tortilla mixture, then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
Bake in the preheated oven for 35 to 45 minutes until the mixture is bubbly and cheese is melted. Remove from the oven and let sit for 5 minutes.
Serve with sour cream, green onions, and cilantro.
