Ingredients
Sauce:
2 canned chipotle chiles
2 tsp chili powder
1 tsp cumin
2 cups chicken broth
3 cups tomato sauce
1/2 tsp salt
1/4 tsp pepper
Filling:
1 tbs vegetable oil
1 pound boneless, skinless chicken
1 tsp dried oregano
12 (6 inch) corn tortillas
3 cups shredded Monterey Jack cheese (or queso fresco if desired)
Directions
Preheat oven to 350.
Combine all sauce ingredients in a medium saucepan on high heat. Boil, then reduce and simmer for 15 minutes. Set aside.
Heat the vegetable oil in a medium skillet, using medium-high heat. Add chicken, salt, and oregano and cook 7-9 minutes, or until cooked through. Remove the chicken and place in a medium bowl.
Get a 13 by 9 inch glass baking dish and spray with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Lay 4 tortillas in the bottom of the dish. May have to cut 1 of them in half to evenly cover. Top with half of the chicken mixture and 1 cup of cheese. Add 4 more tortillas, then repeat the layers, ending with the last 4 tortillas on the top. Pour remaining sauce over the dish and top with remaining cheese.
Cover dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly.
Adapted from an Alton Brown recipe
