One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a "roja" version but there is a "verde" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
5 mins
total:
1 hr 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.

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  • 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 until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. 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.

  • Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to 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 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.

  • 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.

Nutrition Facts

601 calories; protein 30.1g; carbohydrates 37.7g; fat 37.6g; cholesterol 99.9mg; sodium 900.4mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
06/25/2020
Okay, I probably overdid it with the tortilla chips, and I would make the tomato sauce mixture even bigger ---- but this was a REAL HIT for my family of 7. I got lots of "thanks for making that , Mom" from all the kids. I used the InstaPot to pressure cook the chicken. I think that helped make it moist. I doubled the recipe. Will make again for sure. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/12/2020
These are really good but also spicy. I love the spice but my family couldn't eat it. So if you don't want that much heat, maybe use one can of chili in Adobe sauce or just use Adobe sauce. They are easy to make and delicious but next time I will have to change it slightly. Read More
Rating: 3 stars
12/11/2020
This was OK. I didn't have the cojita cheese, so just used extra shredded Mexican cheese. Otherwise, followed the recipe as is. Flavor was good - kind of has an enchilada flavor, but dry. I was concerned about the tortilla chips getting mushy when covered in the sauce - so I did tossed them quickly. However, they kind of mushed together when baked - so I wasn't very fond of the texture. If it had more sauce, maybe it would be better. If I made this again, I would use fewer chips, increase the sauce and eat with a lot of salsa and sour cream. Also - if you already have shredded chicken on hand, that will save a lot of time! Read More
Rating: 5 stars
05/24/2020
Super easy and LOTS of flavor! Read More
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Rating: 4 stars
06/24/2020
It sounds really good except I couldn't make it due to 2 of the ingredients not listed completely. Read More
Rating: 5 stars
06/24/2020
Okay, I probably overdid it with the tortilla chips, and I would make the tomato sauce mixture even bigger ---- but this was a REAL HIT for my family of 7. I got lots of "thanks for making that , Mom" from all the kids. I used the InstaPot to pressure cook the chicken. I think that helped make it moist. I doubled the recipe. Will make again for sure. Read More