What You Need

1 tablespoon Extra Virgin Olive Oil
1/4 cup yellow onion, chopped
2 cloves of garlic, minced
1 pound chicken breast or tenderloins, diced
1 can chipotle in adobo sauce
1 can (15 ounces) fire roasted diced tomatoes
2 teaspoons chili powder
1 teaspoon dry Mexican oregano
½ teaspoon cumin
Salt and pepper to taste
16 ounces tortilla chips
Toppings: queso fresco, shredded cheese blend, sour cream, jalapeno slices, cilantro, guacamole, red onion (optional)

How To Cook

Pre-heat oven to 400 degrees F
In the bowl of a food processor or a blender, pulse together the diced tomatoes & 1 chipotle pepper plus 1 tablespoon of the adobo sauce. If you love heat, feel free to add more of both.
In a Dutch oven or sauce pot, saute in olive oil the onion & garlic on medium-high heat until translucent
Add all the spices & seasonings and saute for 30 seconds or until fragrant
Add chicken & pureed sauce. Cover and simmer for 25 to 30 mins
Uncover and cook to reduce the sauce for 5 to 10 mins
Shred chicken using 2 forks, mix with the sauce, and set aside.
In a sheet pan, spread tortilla chips. Top with chicken & cheese.
Bake in the oven for 5 to 10 mins or until the cheese is melted. Garnish with your favorite toppings.