Step 1

Preheat the oven to 425 degrees F.

Step 2

Grease a shallow 2-quart baking dish.

Step 3

In a blender, purée the salsa, the tomato sauce, the chipotle chile in adobo, and the adobo sauce until smooth.

Step 4

Transfer the sauce to a large bowl.

Step 5

Stir in the shredded rotisserie chicken and the pinto beans.

Step 6

Arrange 2 tortillas on the bottom of the baking dish, tearing as needed to fit.

Step 7

Top the tortilla layer with 1/2 of the chicken mixture, 1/2 cup of the shredded cheddar cheese, and 1/2 cup of the cilantro.

Step 8

Repeat the layering once with 2 of the tortillas, the remaining chicken mixture, 1/2 cup of the cheddar cheese, and the remaining cilantro.

Step 9

Top with the remaining tortilla and the remaining cheddar cheese.

Step 10

Bake until bubbling, about 15-20 minutes.

Step 11

Serve.