Ingredients

For sauce:
2 dried chipotle chiles, stems and seeds removed, diced
3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For filling:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups diced onion

Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano

12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack

Nonstick cooking spray

Directions

Combine the chiles, garlic, chili powder, cumin, chicken
broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to
low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.

Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through,
approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to
the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6
minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken
back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the
dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the
tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup
of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top.
Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an
additional 10 minutes, or until cheese on top is bubbly.