Chipotle Chilaquiles Recipe

Ingredients

• 12 corn tortillas ( this is actually a good use for those thick , tough grocery store tortillas such as pepitos brand)
• 1 (28 oz) can whole canned tomatoes, drained (see note below )
• 2 -3 chipotle chiles in adobo (the canned chipotles)
• 1 1/2 tbsp vegetable oil
• 1 cup chopped white onion, divided
• 3 garlic cloves, chopped
• 2 1/2 cups chicken broth (vegetable broth can be used if you prefer)
• salt , to taste
• 1/3-1/2 cup mexican crema (sometimes i use sour cream thinned with a little buttermilk instead)
• 1 1/2 cups cooked chicken, coarsely shredded (see note below )
• 1/4 cup crumbly cheese (i use either cotija or dry imported feta , grated romano or parmesan would work as well)
• 1/2 cup shredded mozzarella cheese (optional, we like our chilaquiles kinda cheesy)
• 1/2 cup fresh cilantro, chopped

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