~ adapted from Mexican by Better Homes and Gardens ~
In a 350 degree Fahrenheit oven, lay 1-inch cut strips of 10 6-inch round corn tortillas on a bar pan. Cook and brown for 15 minutes. Immediately cool the strips on a wire rack.
Chop onion for 1/3 to 1/2 cup.
In 1 tablespoon olive oil, in an extra-large skillet, cook tender the onion with 2 cloves minced garlic and 1 teaspoon dried oregano. Chop and add 2 canned chipotle peppers (4 or 5 for heavy spice– my preference) in adobo sauce including 1 teaspoon of the sauce; also 2 14.5-ounce cans diced tomatoes, undrained. Bring to a good heat, then a boil for 1 minute. Stir in 1 14.5 ounces chicken broth (or beef broth). Return to a boil, then turn down the heat and simmer to slightly cook the liquid to thicken.
Partially stir in the corn tortilla strips, reserving some for garnishing;
shred and add baked chicken breasts for 2 cups.
Add fresh cilantro and cheese– queso fresco, Cotija or feta. Sprinkle with freshly ground black pepper or cracked red pepper.
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