Cook Time
20
minutes
Makes
4
servings
FEATURED PRODUCT
INGREDIENTS
-
6
cups Mission Triangle Tortilla Chips -
1
can (28 oz) whole tomatoes -
2
chipotle chiles in adobo sauce -
½
tsp cumin -
¼
tsp cinnamon -
1
tsp vegetable oil -
1 ¼
cups chopped white onion, divided -
2
garlic cloves, minced -
1
cup chicken broth -
⅓
cup Monterey Jack cheese -
1 ½
cups shredded rotisserie chicken, warmed -
¼
cup sour cream -
2
tbsp coarsely chopped cilantro leaves
INSTRUCTIONS
-
Step 1
In blender combine tomatoes, chiles, cumin, cinnamon and salt; blend until smooth.
-
Step 2
Heat oil over medium heat in large skillet with sides. Cook onion and garlic 2 minutes or until onion is tender. Add tomato mixture and chicken broth; bring to a boil.
-
Step 3
Reduce heat, simmer 10 minutes or until slightly thickened. Add tortilla chips, making sure each chip is coated in tomato sauce.
-
Step 4
Top with cheese, chicken, remaining tablespoon onion, sour cream and cilantro. Serve immediately.
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