2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, grated or chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons chipotle in adobo, pasted
One 14-ounce can fire-roasted tomatoes, diced or crushed
1 cup chicken bone broth or stock
12 corn tortillas
1 rotisserie chicken, remove the skin and remove chicken from bones, pull the meat into pieces (about 4 cups)
Juice of 1 small lime
2 ½ cups Mexican cheese blend or cheddar and pepper Jack or Monterey Jack combined
Cilantro leaves and thinly sliced scallions, to top and serve
Serves: 4 to 6
Heat oil in large skillet over medium heat, add onions and salt and soften 5 minutes. Add garlic, oregano, cumin and chipotle paste and stir 2 minutes more. Add tomatoes and stock and bring to a simmer.
Char all the tortillas in a hot cast-iron skillet or char over flame on gas burner stove. Turn 4 tortillas in the sauce and set aside. Add the chicken to remaining sauce.
In a round or square 2 ½-quart casserole, make a layer of 4 charred tortillas. Add half the Tinga to the casserole and layer in 4 tortillas and half the cheese. Add remaining Tinga and top with tortillas that were turned in sauce and with remaining cheese. Bake until brown and bubbly on top. Let stand 10 minutes, garnish with cilantro and scallions, then cut and serve.