Mexican Lasagna "Enchilada"

Ingredients:

For Mexican tortilla lasagna:

• 450 g of diced boneless, skinless chicken breasts or thighs
• 12 (15cm diameter) corn flour tortillas, recipe corn tortillas
• 3 cups coarsely grated queso fresco or Monterey Jack cheese
• 1 tbsp. vegetable oil
• 1.5 cups diced onion
• 1 large clove of garlic, minced
• A pinch of coarse salt
• 1 teaspoon dried oregano
• Cooking spray

For the sauce:

• 2 dried chipotle chili peppers (stems and seeds removed, and diced)
• 3 large cloves of garlic, minced
• 2.5 tsp chili powder
• 1.5 tsp freshly ground toasted cumin seeds
• 2 cups chicken broth
• 3 cups tomato sauce
• 1/2 tsp coarse salt
• 1/4 tsp freshly ground black pepper

Preparation:

1. In a medium saucepan, combine the chipotle chili, garlic, chili powder, cumin, chicken broth, salt, and pepper over high heat. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the chili is tender. Set aside; you'll need the sauce later.
2. Heat vegetable oil in a medium skillet over medium-high heat. Cook the chicken until cooked through, about 7-9 minutes. Remove the chicken from the skillet and place it in a medium bowl.
   
   Add the onion to the same pan with a large pinch of salt, reduce the heat to medium-low, and sauté for 4-6 minutes. Add the garlic and oregano and cook until the onion is soft, another 2-3 minutes. Return the chicken to the pan and remove from the heat.
3. Preheat oven to 350°F (180°C). Spray a 13x9-inch glass baking dish with cooking spray. Spoon 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas in the remaining sauce and line the bottom of the dish.
   
   Cut one tortilla in half to completely cover the bottom. Top with half the chicken mixture and 1 cup of cheese. Use 4 more tortillas and repeat the layers. Finish with the remaining 4 tortillas. Pour the remaining sauce over the top and sprinkle with the remaining 1 cup of cheese.
4. Cover the dish with aluminum foil and bake in the oven for 30 minutes, with the rack in the center. Remove the foil and bake for another 10 minutes, until the cheese begins to bubble on the surface.