How to make it

  • Cut tortillas in triangles (quarters) and fried them in batches until they turn hard, Mexican restaurant style.
  • Blend together tomatoes, ¾ of the onion, garlic and adobado peppers using one cup of chicken broth.
  • In a large pot pour the tomato mix.
  • Add the rest of the chicken broth and salt and let it simmer for about 10 minutes over medium heat. Stir constantly.
  • Preheat oven to 350° F.
  • Cut the rest of the onion in thin slices.
  • Place a layer of tortilla chips at the bottom of a 9”x13” baking dish using 1/3 of the tortillas.
  • Add another layer using half of the shredded chicken, 1/3 of the sliced onion and 1/3 of shredded cheese.
  • Pour some of the tomato sauce.
  • Add another layer of ingredients, tortilla chips, cheese, onion and the rest of the chicken.
  • Finish up with a layer of tortilla chips and onion.
  • Pour the rest of the tomato sauce.
  • Top off with the remaining cheese.
  • Bake for 25 minutes.

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