• 2 tablespoons olive or vegetable oil
• 1 onion, chopped
• 2 large cloves garlic, chopped
• 2 teaspoons (2/3 palmful) ground cumin
• 2 teaspoons (2/3 palmful) ground coriander
• 2 teaspoons (2/3 palmful) smoked paprika
• Salt and pepper
• Meat from 1 rotisserie or poached chicken, skin and bones removed, meat pulled in bite-sized pieces
• 1 cup chicken stock
• 3 tablespoons puréed or finely chopped chipotle in adobo
• 1 bag yellow corn tortilla chips
• 4 ounces yellow sharp cheddar, shredded (about 1 cup)
• 8 ounces pepper jack or blue pepper jack cheese, shredded (about 1 1/2 cups) 

Preheat oven to 400°F. 

 Heat a skillet over medium-high heat with oil, 2 turns of the pan. Add onions and garlic, and stir 2-3 minutes. Add spices, salt and pepper, and stir 1 minute; add chicken, stock and chipotle, and simmer to combine flavors. 

Layer tortillas and chicken in casserole dish, and top with cheese. Bake until brown and bubbly, 12-15 minutes. Top casserole with salsa and pickled jalapeños, and serve with passed sour cream at the table.

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