Chicken Chilaquiles

Ingredients

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• 1 (28 ounce) can whole peeled tomatoes, drained
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• 2 chipotle chiles in adobo sauce, or more to taste
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• 1 ½ tablespoons vegetable oil
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• 1 large white onion, thinly sliced
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• 3 cloves garlic, minced
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• 1 ½ cups chicken broth
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• 1 dash roasted ground cumin
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• 1 dash dried oregano
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• 1 pinch salt and ground black pepper to taste
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• 1 (16 ounce) package tortilla chips
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• 1 (8 ounce) package shredded Mexican cheese blend
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• 5 ounces crumbled cotija cheese
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• 1 whole cooked chicken, deboned and shredded
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• ⅔ cup chopped green onions, divided
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• 1 cup chopped cilantro, divided
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• 1 (8 ounce) carton sour cream, divided
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch casserole dish.
2. 2
   Combine drained tomatoes and chipotle chiles in adobo in a blender; puree until smooth.
3. 3
   Heat oil in a large skillet over medium heat. Add onion; cook and stir until onion has softened, about 5 to 7 minutes. Stir in garlic until fragrant; add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
4. 4
   Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
5. 5
   Cover the bottom of the casserole dish with half of the tortilla chip mixture. Sprinkle a layer of Mexican cheese and cotija cheese on top. Add shredded chicken to cover all of the cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 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.
6. 6
   Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.