Be sure to include some of the adobo sauce from the can with the chopped chiles for extra flavor. Slideshow:  More Casserole Recipes 

Ian Knauer
February 2014


Credit: © Ian Knauer

Recipe Summary

25 mins
1 hr
6 to 8


Ingredient Checklist


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

  • 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.

  • 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.