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  • 2 tablespoons olive or vegetable oil
  • 1 onion, chopped
  • 2 large cloves garlic, chopped
  • 2 teaspoons (2/3 palmful) ground cumin
  • 2 teaspoons (2/3 palmful) ground coriander
  • 2 teaspoons (2/3 palmful) smoked paprika
  • Salt and pepper
  • Meat from 1 rotisserie or poached chicken, skin and bones removed, meat pulled in bite-sized pieces
  • 1 cup chicken stock
  • 3 tablespoons puréed or finely chopped chipotle in adobo
  • 1 bag yellow corn tortilla chips
  • 4 ounces yellow sharp cheddar, shredded (about 1 cup)
  • 8 ounces pepper jack or blue pepper jack cheese, shredded (about 1 1/2 cups)
For the toppings:
  • For the toppings:
For the toppings:
  • Homemade pico de gallo (chopped tomatoes, jalapeños, red onion and cilantro) or store-bought
  • Pickled jalapeño peppers
  • Sour cream


Serves: 4


Preheat oven to 400°F.
Heat a skillet over medium-high heat with oil, 2 turns of the pan. Add onions and garlic, and stir 2-3 minutes. Add spices, salt and pepper, and stir 1 minute; add chicken, stock and chipotle, and simmer to combine flavors. 

Layer tortillas and chicken in casserole dish, and top with cheese. Bake until brown and bubbly, 12-15 minutes. Top casserole with salsa and pickled jalapeños, and serve with passed sour cream at the table.