Ingredients

The following ingredients have 4 Servings
  • 10 Corn Tortillas (cut into 1 inch strips or quarters)
  • 1 Tbsp Vegetable Oil
  • 1/3 Cup Yellow Onion (chopped )
  • 2 Garlic Cloves (minced)
  • 1 tsp Mexican Oregano (crushed)
  • 30 oz Diced Tomatoes (undrained)
  • 1 Chipotle Peppers in Adobo Sauce (finely chopped)
  • 1 Tsp Adobo Sauce
  • 14 1/2 oz Low Sodium Chicken Broth
  • 2 cups Rotisserie Chicken
  • 1/4 tsp Ground Black Pepper
  • 1 cup Queso Fresco
  • 1/4 Cup Fresh Cilantro (chopped)
  • 1/4 cup Sour Cream
  • 1 tbs Milk

Instruction

  • Preheat the oven to 350ºF.
  • Cut the tortillas into 1 inch strips or into quarters. Spread the tortilla strips on a large baking sheet. You may need 2 baking sheets or bake in batches. Bake for 15 minutes then let cool on a wire rack.
  • Meanwhile, in a large skillet heat the oil over medium high heat. Add the onion, garlic and oregano. Cook for 3 minutes or until the onion is tender, stirring occasionally.
  • Add the diced tomatoes, chipotle pepper and 1 teaspoon of adobo sauce. Bring to boiling and cook for 1 minute, stirring occasionally.
  • Add the chicken broth and let simmer for 5 minutes. Stir in the shredded chicken and black pepper. Heat through.
  • Gradually stir the tortilla strips into the chicken mixture, reserving some for garnish. Heat through.
  • Remove the skillet from the heat. Sprinkle with cheese and the additional tortilla strips.
  • Optionally garnish with cilantro and sour cream and milk mixture.