Active Time
25 MIN
Total Time
1 HR
Yield
Serves : 6 to 8
© Ian Knauer

How to Make It

Step 1    

Preheat the oven to 375°F. Season the chicken with 1 teaspoon salt and 3/4 teaspoon pepper.

Step 2    

In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, in batches if necessary, turning occasionally with tongs, about 6 minutes per batch. Transfer the chicken to a plate. Add the onion and garlic to the pot and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the cumin and oregano and cook, stirring, until fragrant, about 1 minute. Stir in the chipotles in adobo, tomatoes and the reserved chicken with any accumulated juices. Simmer the until slightly thickened and the the chicken is cooked, about 25 minutes.

Step 3    

Season with salt and pepper to taste, then transfer to a 3 quart baking dish. Top the filling with the cheese and bake until the filling is bubbling and the cheese is melted, about 20 minutes. Serve garnished with cilantro.

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