Chipotle Tortilla Casserole

• 10 ounces corn tortilla chips (thick, sturdy ones)
• 2 cups shredded cooked chicken
• 1 (28 ounce) can tomatoes, drained
• 2 -3 tablespoons TABASCO(R) brand Chipotle Pepper Sauce (I've used the adobo sauce from canned chipotles, not much difference in taste)
• 1 tablespoon vegetable oil
• 1 small onion, sliced 1/4 inch thick
• 2 garlic cloves, minced
• 1 1/2 cups chicken broth
• 1/2 teaspoon salt (omit if chips are very salty)
• 1/4 cup fresh cilantro, chopped
• 1 1 cup monterey jack pepper cheese (or a combo) or 1 cup chihuahua cheese (or a combo)

1. Preheat oven to 400u0b0F.
2. Arrange chips in bottom of 13 X 9 inch baking dish. Evenly spread shredded chicken on top.
3. In a food processor or blender, puree tomatoes then add the Tabasco sauce.
4. Heat oil in a large pan, add onion & saute until golden, about 7 minutes. Add the garlic & cook 1 minute more. Stir in the broth, tomatoes & salt. Heat to a boil then stir in cilantro.
5. Pour hot sauce over chicken & chips, coating evenly.
6. Sprinkle with cheese & bake for 15 minutes or till browned on top & bubbly.

tortilla chips, chicken, tomatoes, pepper sauce, vegetable oil, onion, garlic, chicken broth, salt, fresh cilantro, pepper cheese

Taken from www.food.com/recipe/chipotle-tortilla-casserole-205081 (may not work)