Chilaquiles

• 1 Tablespoon Olive Oil
• 2 whole Onions (small), Chopped
• 4 cloves Garlic, Chopped
• 3 cans (15 Oz. Size) Whole, Peeled Tomatoes, Drained With 1/2 Cup Juice Reserved
• 1-1/2 whole Chipotles In Adobo Sauce, More Or Less To Taste
• 3/4 teaspoons Salt
• 14 ounces, weight Thick Tortilla Corn Chips
• 2 cups Shredded Rotisserie Chicken
• 1 cup Monterey Jack Cheese, Shredded
• 1/2 cups Cilantro, Chopped
• 3 whole Green Onions, Sliced

1. Preheat the broiler.
2. Heat the olive oil in a large pan over medium heat. Add the chopped onions and chopped garlic. Saute for 8-10 minutes or until the onions have softened. Add the drained tomatoes, chipotles in adobo sauce, and salt. Stir to combine and saute for an additional 8-10 minutes. Transfer the tomato mixture to a food processor. Whir the tomatoes until it is a sauce consistency. You can thin out the sauce using the reserved tomato juice.
3. Return the tomato sauce to the pan and add the chips in batches, stirring gently to coat the chips. Pour the chips onto an oven safe platter and top with the shredded chicken and cheese. Place the platter under the broiler until the cheese is melted.
4. Garnish with cilantro and chopped green onions. Serve immediately.

olive oil, onions, garlic, tomatoes, chipotles, salt, tortilla, rotisserie chicken, cheese, cilantro, green onions

Taken from tastykitchen.com/recipes/breakfastbrunch/chilaquiles/ (may not work)