Chipotle Chilaquiles

INGREDIENTS

• 12 corn tortillas (this is actually a good use for those thick, tough grocery store tortillas such as Pepitos brand)
• 1 (28 ounce) can whole canned tomatoes, drained (see note below)
• 2 -3 chipotle chiles in adobo (the canned chipotles)
• 1 1/2 tablespoons vegetable oil
• 1 cup chopped white onion, divided (approximately 1 large onion)
• 3 garlic cloves, chopped
• 2 1/2 cups chicken broth (vegetable broth can be used if you prefer)
• salt, to taste
• 1/3-1/2 cup Mexican crema (sometimes I use sour cream thinned with a little buttermilk instead)
• 1 1/2 cups cooked chicken, coarsely shredded (see note below)
• 1/4 cup crumbly cheese (I use either cotija or dry imported feta, grated Romano or Parmesan would work as well)
• 1/2 cup shredded mozzarella cheese (optional, we like our chilaquiles kinda cheesy)
• 1/2 cup fresh cilantro, chopped