Enchilada Lasagna

INGREDIENTS

• 12 (6-inch) corn tortillas
• 2 dried chipotle chiles, stems and seeds removed, diced
• Nonstick cooking spray
• 3 large garlic cloves, minced
• 1/2 teaspoon kosher salt
• 2 1/2 teaspoons chili powder
• 2 cups chicken broth
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups diced onion
• Pinch kosher salt
• 1 large clove garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs, cubed
• 1 1/2 teaspoons toasted cumin seeds, freshly ground
• 1 teaspoon dried oregano
• 3 cups shredded queso fresco or Monterey Jack
• 3 cups tomato sauce
• 1 tablespoon vegetable oil