For approx. 6 -- 13-by-9 baking dish or two smaller dishes.
2 dried chipotles, stems and seeds removed, diced (or two fresh jalapenos)
3 large cloves garlic, minced
2½ tsp chili powder
1½ tsp cumin seeds, toasted and ground (or use ground cumin)
2 cups chicken broth
3 cups tomato sauce
¼ tsp ground black pepper
1 pound boneless chicken, cubed
1 large onion, diced
1 larg clove garlic, minced
½ tsp dried oregano
12-18 corn tortillas
3 cups Monterey Jack, shredded
Combine sauce ingredients, bring to a boil, simmer 15 minutes.
Preheat oven to 350°F
Saute chicken in skillet until cooked through. Remove. Saute onions with salt on medium-low heat for 5 minutes. Add garlic, oregano, cook 3 minutes more. Mix in chicken and remove from heat.
Grease glass baking dish(es) and assemble:
1 cup sauce spread over bottom
Dip 4 tortillas into remaining sauce and form a layer -- cut into halves as necessary.
Half the chicken mixture.
1 cup cheese.
Repeat tortillas, chicken, cheese.
Pour remaining sauce over, and top with cheese.
Cover with foil and bake 30 minutes covered with foil; uncover and bake 10 more minutes.