adapted from Cook's Country
1 tablespoon canola oil
1/2 onion, chopped fine
3 tablespoons chili powder
2 teaspoons ground cumin
2 (8-ounce) cans tomato sauce
3/4 cup low sodium chicken broth
1/2 teaspoon salt
1 (4-ounce) can of chopped green chilies
1 rotisserie chicken, skin discarded and meat shredded ( about 3 cups of meat)
2 cups shredded Monterrey Jack cheese-recipe calls for Mexican cheese blend
12 (6 inch) corn tortillas
1. Place an oven rack in middle of oven and preheat oven to 400 degrees. Heat oil in a large saucepan over medium high heat and saute onion until soft, about 5 minutes. Add chili powder, and cumin and cook until fragrant, about 30 seconds. Stir in the chicken broth, salt and tomato paste. Cook until slightly thickened, about 5 minutes. Cover and keep warm.
2. Toss the chicken, 1/4 cup sauce, 1 cup cheese and green chilies in a bowl. Tortillas are supposed to be softened in a microwave, but mine were fresh and soft, so I skipped this step.
Now, spread 1/2 cup of sauce in the bottom of an 8x8 inch baking dish. Lay 4 tortillas over the sauce in the baking dish. Cover the tortillas with half of the chicken mixture.. Top chicken layer with 4 more tortillas, and then cover with half of the sauce mixture. Cover with remaining chicken mixture, then the last 4 tortillas, and the rest of the sauce. Cover with the remaining 1 cup of cheese.
3. Place a piece of foil tightly over the baking dish and bake about 15 minutes until heated through. Remove the foil and bake until the cheese is lightly browned, about 5 minutes. I let it cool about 10 minutes before serving. Enjoy!
NOTE: If you prefer a spicier dish, you can used pepper jack cheese as a substitute.