Chilaquiles Rojos

Ingredients

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

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.